Pat the veal dry on kitchen paper (paper towels). Beat the egg with a few
drops of oil and dip the veal into the egg. Season the breadcrumbs with
salt and pepper and dip the veal into the breadcrumbs, pressing them down
firmly. Melt 50 g/2 oz/0.25 cup of the butter or margarine with the
remaining oil and fry (saute) the veal for about 6 minutes each side,
turning once. When cooked, transfer to a warm serving plate and arrange
two crossed anchovy fillets on top of each escalope, then top with a slice
of lemon. Stir the parsley, stock and remaining butter or margarine into
the pan and bring to the boil, stirring to scrape up the meat juices.
Serve as a sauce with the escalope.