Sunday, May 07, 2006

Milanese veal escalopes

To go with the sauces, I prepared a well-known classic, pan-fried breaded veal escalopes.


2 veal escalopes
Olive or colza oil
A little butter (optional)
For breadcrumbs:
Flour, 1 egg, 3 slices of bread
Parmesan or grated gruyere cheese (optional)

Tenderise the escalopes by beating them flat. Then, for breadcrumbs, prepare a plate of flour, a plate containing the egg beaten with a little oil, and a third with the breadcrumbs (use a mixer to grind the toasted slices into crumbs). First cover each escalope in flour (they must be dry), then egg, and finally breadcrumbs. Press the escalopes firmly to bind the breadcrumbs. Sear the escalopes first in very hot oil and butter. Finish the cooking on a low heat. Finally, add a little lemon juice. Serve with pasta or sauté potatoes and a good red wine (ex: Chianti)! Buon appetito!

Servir avec des pâtes ou des pommes sautées avec un vin rouge Italien (ex : Chianti)

Buon appetito !

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