Concentration cooking (III) : Breaded and Sauteed

This method is used for cooking thin veal, chicken or turkey cutlets. The item should be sliced and flattened evenly. It is cooked in a pan over moderate heat until golden brown. Breading is a three-step method using flour, egg and breadcrubs, known as "paner a l"anglaise". "Escalope viennoise" is one example of receipe.