Veal Escallops with Tomato Sauce

• 4 veal escallops
• 110g grated parmesan
• Seasoned flour
• 200g fresh white bread crumbs
• Fresh tomato sauce
• Chopped fresh basil
• For the coating : 1 egg, 1 tablespoon of oil, salt and pepper.

Evenly flatten the escallops. Mix the parmesan and bread crumbs together. Make the egg coating by beating the egg with 1 tablespoon of oil, salt and pepper.

Dust the escallops in the seasoned flour, dip in the egg coating and cover in bread crumbs. Chill for at least 30 minutes.

Deep fry for about 5 to 7 minutes. Drain well. Serve with fresh tomato sauce flavoured with some chopped sweet basil.