Scallops Curry

Preparation:

Preparation: Remove any traces of fat around the slices of meat and beat them well with a meat mallet to make them rather thin, taking care not to break them. Mix the breadcrumbs with the curry and pour into a deep plate. Dip the prepared slices of meat into the mixture, pressing them with your hands so that the breadcrumbs adhere well to the meat on both sides. Fry the escalopes in plenty of hot oil, about 5 minutes per side. Place them on absorbent kitchen paper to remove excess oil. Serve immediately and, if you want an excellent single dish, accompany for example with boiled or steamed basmati rice.