Veal Milanese
Veal Milanese - veal escalope, fried in egg and fresh breadcrumbs.
Servings: 4 servings
Ingredients
- 4 veal escalopes about 75-110 g each
- 100 g fresh white or wholemeal breadcrumbs
- 2 rounded tablespoons
- 60 ml white or wholemeal flour
- 2 eggs
- Salt
- Freshly ground black pepper
- 50 g butter
- 2 tablespoons olive oil (30ml)
- 2 lemons
Equipment
Instructions
Preparation:
- Tenderise the veal escalopes and make them a little thinner by beating the pieces of meat.Put an escalope between two pieces of clingfilm and gently pound it, using a rolling pin, being careful not to break the meat fibres – it just needs to be stretched a little. If you have a metal meat hammer, you don't need the clingfilm
- Make the breadcrumbs in a food processor or by grating the bread - you want fine breadcrumbs for this recipe
For the Veal Milanese:
- Put the flour, seasoned with salt and pepper, on to a large plate
- Break the eggs into a shallow dish, add salt and pepper, and lightly whisk with a fork
- Tip the breadcrumbs on to another large plate
- Line the plates up in that order
- Dip each escalope, into the flour first, then the beaten egg and finally into the breadcrumbs
- Make sure both sides are well covered at each stage
- Shake off any excess breadcrumbs, and transfer the escalopes to a clean plate
- Heat half the butter and oil in the frying pan and, when sizzling, add two of the escalopes to the pan
- Cook for 3-4 minutes on each side or until crisp and golden brown
- Drain on kitchen paper
- Add the remaining oil and butter to the pan
- Repeat with the other two escalopes
- Serve with lemon wedges.