Escalope milanaise à la française (French-style breaded veal escalope)

The French take on the Milanese cutlet: veal pounded thin, coated in Parmesan crumbs and fried in butter, served with lemon. Ready in 30 minutes, a light lunch with salad.

Open in Receptnaptár — serving calculator, cook mode, save

Method

Tap a step once you've finished it.

1. Pound the escalopes between sheets of cling film to about 5 mm thick and nick the edges in 2-3 places so they don't curl while frying.
2. Season with salt and pepper; mix the breadcrumbs with the Parmesan.
3. Dip the escalopes in flour, then beaten egg and finally the Parmesan crumbs, pressing the crumbs on lightly.
4. In a large frying pan, heat the butter with the oil over a medium heat (the oil stops the butter burning) until foaming.
5. Fry the escalopes for 2-3 minutes on each side until golden, basting the tops with the foaming butter. ⏱ Timer: 2 min
6. Drain on kitchen paper and serve straight away with lemon wedges and green salad or spaghetti.

A Receptnaptár original recipe. Calories and protein are estimated.

Tips

• The Parmesan crust browns faster, so fry over a medium heat, not too hot.
• Turkey or chicken breast works instead of veal, pounded just as thin.

Frequently asked questions

What is the difference between a Milanese and a Wiener schnitzel?

Wiener schnitzel is coated in plain crumbs and fried in plenty of fat; the Milanese (and its French version) is fried in butter and the crumbs often contain Parmesan.

Similar recipes

• Breaded veal cutlet (Wiener schnitzel) · Hungarian
• Breaded (Panéed) Veal Cutlet · Hungarian
• Wiener Schnitzel (Viennese cutlet of veal or pork loin, with lemon) · German
• Osso buco alla milanese (Milanese braised veal shank) · Italian
• Cordon bleu (breaded escalope stuffed with cheese and ham) · German
• Ossobuco alla milanese · Italian

More french ideas

• Salade lyonnaise (frisée salad with bacon and poached egg)
• Salade de chèvre chaud (warm goat's cheese salad)
• Salade landaise (with duck breast and foie gras)
• Salade piémontaise (potato, ham and mayonnaise salad)
• Salade de lentilles au chèvre (lentil salad with goat's cheese)
• Salade de betteraves au chèvre (beetroot salad with goat's cheese)
• Salade d'endives aux noix et roquefort (chicory salad with walnuts and Roquefort)
• Salade de haricots verts à l'échalote (green bean salad with shallots)

How to use it · Privacy (in Hungarian) · Legal notice (in Hungarian) · Editorial principles (in Hungarian) · Cookie settings

Language: Magyar · Español · Deutsch