We’ve written one of our favourite recipes this week for fabulous Veal Milanese. This is great wholesome fun – something for one of those cooler summer nights, delicate but filling.
2 veal escalopes
50 gr flour
30 gr Parmesan cheese
100 gr excellent breadcrumbs
1 large eggs
20g of butter
Salt and pepper
- Place each escalope between two sheets of parchment paper. Flatten them with a rolling pin, then season with salt and pepper. Put aside.
- Put the flour on a plate or a flat dish. In a bowl, break the eggs and lightly beat them with a fork and add the mixture to a wide shallow bowl. Grate the parmesan on another plate or flat dish and mix with the breadcrumbs. (For the breadcrumbs, you can use any you’d like, many people love Panko breadcrumbs, but we find them a little too coarse; simple white breadcrumbs, or perhaps Polish breadcrumbs work best).
- Dust each escalope in the flour - both sides and shake to remove any extra. Dip both sides in the egg making sure all surfaces are covered. Finally, dredge the escalopes in the bread crumbs and cheese making sure that there is a thick covering all over each escalope. Lay them flat on a cooking tray and place in the fridge for 15 minutes.
- Melt the butter in a teflon pan with a few drops of olive oil. When the butter starts to foam, place the escalope in the pan and cook them on both sides on high heat. Lower the heat and cook for another 3mn each side.
- Plate up. Squeeze a wedge of lemon on each escalope. Serve with another lemon wedge.
- Serve them with the rainbow chard, chopped in 5cm and briefly pan-fried with butter and oil.