Escalopes in a sesame crust

Prepare 4 escalopes of veal, rinse under cold running water and dry on absorbant paper. Salt and pepper on both sides.

Set aside.

Prepare the crumb coating

In a bowl mix 30 g breadcrumbs, 30 g sesame seeds, 1 teaspoon flour, salt and pepper.

Break 2 eggs into a mixer bowl and beat with a whisk or a fork.

You can also use a blender to do this more effectively and rapidly.

To coat your escalopes, set up a production line by arranging all the elements in the order you will use them: first the escalopes, then the beaten egg, the crumbs in a wide dish, and a plate at the end.

Note that I'm right-handed. If you are left-handed, arrange everything the other way round (final plate on the right).

Coating the escalopes

Dip an escalope in the beaten egg...

...then in the crumbs.

Repeat this operation, then lay the escalope on the end plate.

Coat all the escalopes like this.

Cooking the escalopes

Put a frying pan on high heat and pour in 4 tablespoons oil.

When good and hot add the escalopes...

...and fry on both sides until nicely browned.

Turn down the heat slightly and leave on medium heat to finish cooking through.

Serve with your choice of accompaniment. Here it is white rice.