Remove the veal escalopes from the refrigerator half an hour before cooking. Cut the escalopes into thirds, creating twelve small escalopes. Lightly coat the escalopes. Heat the oil in the deep fat fryer to around 180°C (356°F).
Meanwhile stir together all the ingredients for the dip. Season with salt and pepper.
Wash the sweet potatoes, dry thoroughly and cut into bite-sized batons. Fry until crispy in the deep fat fryer and drain on kitchen towel.
Fry both sides of the veal escalopes in clarified butter for around two minutes, season and arrange on pre-heated plates. Sprinkle sweet potato batons with ground coarse sea salt and arrange next to the escalopes. Serve with the herb dip. Serve immediately.