The Milanese escalopes are one of the most appreciated specialities of Italian cuisine. Made from veal cutlets, they are breaded in a mixture of flour, egg and breadcrumbs before being fried to achieve exquisite crispiness. With family or friends, this delicious dish is an ideal option to impress your guests. Discover all the secrets of this tasty recipe.
The choice of pieces of escalope
To make Milanese escalopes worthy of the name, it is essential to choose the appropriate escalope pieces. Opt for tender and tasty veal, favoring thin slices that will facilitate cooking and tasting. Note that some variations also suggest replacing the veal with chicken, while preserving the very essence of the recipe.
Possible cuts for escalopes
Several cuts may be suitable for preparing your Milanese escalope dish. Among these, you could opt for:
- The shoulder,
- The walnut,
- The net.
However, do not hesitate to ask your butcher for advice so he can guide you to the best choice of escalope pieces.
The preparation of ingredients
Once your slices of escalopes are chosen, it’s time to move on to the crucial stage of preparing the ingredients. Among the key elements that will make up your breadcrumbs are:
- 2 eggs
- 100 g of wheat flour
- 200 g of breadcrumbs
- Salt and pepper to taste
To start, mix the breadcrumbs and parmesan in a bowl to get a tasty bread crumb mixture. In two other separate containers, arrange the flour and beaten eggs respectively. You can add a bit of salt to the latter to enhance their taste.
Coating the escalope and cooking
Now that your ingredients are ready, move on to the next step: breading the escalope. The aim here is to properly bread each slice to achieve the characteristic crunch of Milanese escalopes. To do this, dip each piece successively into the flour shaking off the excess, then into the beaten eggs and finally into the breadcrumbs mixture. Be careful not to forget any corner of the escalope, each side must be perfectly coated.
Once this step is completed, heat oil and butter in a pan. When the fat is hot, place the breaded escalopes and cook them on each side until they turn a beautiful golden color.
Serve the Milanese escalopes
Your Milanese escalopes are now ready to be savored. To enhance your dish, accompany it with a garnish of your choice: grilled vegetables, mashed potatoes, fresh salad or even pasta, anything is suitable! Don’t forget the final touch: a quarter of a lemon to gently squeeze over each of your slices before tasting them.
Tips for even more flavors:
- In your mix of breadcrumbs, add some chopped parsley to enhance the flavor of your breading,
- At the end of cooking, lightly sprinkle some salt on your escalopes to bring out all the flavors,
- You can also opt for a grated lemon zest in your breadcrumb mix for a tangy note that will awaken your taste buds.
The burger version
For a fun and original twist, why not turn your Milanese escalopes into hamburgers ? All you need to do is place them between two slices of bread (or why not ciabatta) filled with lettuce, tomato and sauce. Ideal for a convivial and delicious meal that will delight both young and old!
So here are all the secrets to mastering the recipe for Milanese escalopes to perfection. Don’t wait any longer to make this delicious dish and offer a real gustatory journey to Italy at your table.