Those escalope milanese are delicious !
Inspired by the video created by Minimalist Home, this routine, as says the title is absolutely genius. I let you discover it here.
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Milanese Veal Escalopes
Serves 2 · Prep 25 min ⏱️ · Chill 15 min 💤 · Cook 10 min
Step 1 — What You'll Need
11 ingredients: olive oil, 3 tomatoes, balsamic vinegar, flour, salt, butter, pepper, 2 veal escalopes, breadcrumbs, grated parmesan, 1 egg, 1 lemon, arugula, fresh basil
Step 2 — Prepare the Escalopes
Slice the veal escalopes into four even pieces. If they're too thick, place them between two sheets of plastic wrap and gently flatten with a rolling pin.
Step 3 — Set Up Your Breading Station
Prepare three shallow dishes: flour in the first; a beaten egg with a pinch of salt and pepper in the second; an equal blend of breadcrumbs and grated parmesan in the third.
Step 4 — Bread the Veal (First Layer)
Coat each piece in flour, tapping off the excess, then dip into the egg, and finish with a generous coating of the parmesan-breadcrumb mixture.
Step 5 — Bread the Veal (Second Layer)
Repeat the process — egg, then breadcrumbs again — for a thicker, more resilient crust.
Step 6 — Chill 💤
Place the breaded escalopes in the refrigerator for about 15 minutes to help the coating set.
Step 7 — Prepare the Tomato Garnish
While the veal chills, dice the seeded tomatoes into small, even cubes. Toss with a drizzle of olive oil, a pinch of salt, and a few drops of balsamic vinegar.
Step 8 — Heat the Pan
Melt a knob of butter with a little olive oil in a large skillet over medium-high heat.
Step 9 — Pan-Fry the Escalopes
Once the fat is shimmering, add the escalopes and cook until golden on each side. Lower the heat and continue cooking for about 5 minutes to ensure the veal is cooked through.
Step 10 — Plate & Serve
Arrange the escalopes on plates, top with the tomato garnish (draining excess juice), and scatter over a handful of arugula. Finish with a light squeeze of lemon just before serving.
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