For 4 people
For 4 people
In a bowl, mix the jelly and mustard, then add the vinegar, salt and pepper.
Stir in the oil and add the chopped shallot.
Mix the breadcrumbs and flaked almonds.
Soak the Tommes Vaudoises in the beaten egg, then in the breadcrumbs.
Brown them in butter for 3 minutes on each side.
Serve on plates over salad and dressing.
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