Veal Escalopes Milanese
from Italian Traditional Food

Veal Escalopes Milanese are a simple and quick meal

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Veal escalopes Milanese are simple and very quick to make. Veal escalopes Milanese will taste best when ideally cooked on top of a solid fuel stove.

Serves: 4

Cooking Time: 15 minutes

Ingredients:

4 veal escalopes
olive oil

Coating:

2 egg (beaten with a pinch of salt and pepper)
100 grams fresh breadcrumbs

Method:

1. Place veal escalopes on a wooden board.

2.Tenderise the escalopes by beating them flat with a tenderising mallet or rolling pin.

3. Next, prepare the coating.

4. Prepare a plate containing the beaten egg mixture with seasoning.

5. Prepare a plate containing the fresh breadcrumbs.

6. First, dip both sides of the veal escalopes in the egg mixture.

7. Finally, dip both sides of the veal escalopes in breadcrumbs.

8. Press the escalopes firmly to bind with the breadcrumbs.

9. Add some olive oil to a shallow frying pan over a medium heat.

10. When oil is hot, add veal escalope to the frying pan - two at a time.

11. Fry the veal escalopes for about 2 minutes or until golden brown on one side.

12. Turn the veal escalopes over.

13. Fry for about a further 2 minutes or until golden brown on the other side.

14. Drain on kitchen paper, and keep warm in a low oven setting while you cook the remaining escalopes.

15. Serve hot with a slice of lemon.

Tip:

1. Veal escalopes Milanese can be served with a mixed green salad in the summer time and mash potatoes and peas or french beans in the winter time.

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