Egg Marinade

Meat fish or vegetables that are to be coated in breadcrumbs and then deep or shallowfried are delicious if you steep them first in an egg and lemon marinade. It serves a dual purpose the food not only takes on an extra subtle flavour but emerges already coated in egg and just waiting to be tossed in crumbs.Use the marinade for veal pork turkey escalopes chicken breasts or white fish and for mushrooms sliced aubergines and courgettes.