in Italy

Milanese scallops

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Ingredients for 2 servings:

  • 300 g veal escalope, thinly sliced ​​by the butcher
  • 2 eggs
  • Breadcrumbs as needed
  • 50 g clarified butter
  • salt and pepper
  • Flour as needed

Instructions

Working time approx. 15 minutes; Total time approx. 15 minutes

Breaded Milanese veal escalope

Season the schnitzels with salt and pepper. Dip them in flour to help the breading stick. Coat the schnitzels in egg and breadcrumbs. Briefly fry them in hot oil until light brown on each side. Serve with ciabatta bread and salad.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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