Milanese cutlets as in Italy

Last Recipes

Milanese cutlets as in Italy

Milanese cutlets as in Italy

Milanese cutlets as in Italy
Milanese cutlets as in Italy

Milanese cutlets as in Italy :

Ingredients
Number of people
-

2
+

2 thin veal cutlets (in the nut)

Breadcrumbs

Grated Parmesan cheese

1 egg

1 lemon

3 tomatoes

Rocket

Basil (preferably fresh)

Olive oil

Balsamic vinegar

Butter

Flour

Pepper

Salt
I ADD TO MY SHOPPING LIST
Utensils
 1 cling film
 1 rolling pin
 1 knife
 1 grater
 1 salad bowl
 1 frying pan

Preparation Printing
TOTAL TIME: 35 MIN
Preparation: 25 min
Cooking time: 10 min
The recipe in video
Pause
Unmute
-0:40
Fullscreen
Step 1
Cut the cutlets into 4 pieces (if they are not thin enough, flatten them with a rolling pin between 2 sheets of cling film).
Step 2
Put flour on a plate, beaten egg with salt and pepper on a second plate and finally a mixture of equal parts grated parmesan cheese and bread on a third plate.
Step 3
Pass the pieces of escalope through the flour (remove excess flour if necessary) then through the beaten egg and into the parmesan/chapelure mixture.
Step 4
Repeat the cutlets a second time in the egg and in the breadcrumb/parmesan mixture.
Step 5
Put the escalopes in the fridge for 15 minutes (it is very important otherwise the crust will not hold up during cooking).
Step 6
Cut the seeded tomatoes into small cubes.
Step 7
Season with olive oil, salt and a drizzle of balsamic vinegar.
Step 8
Heat a butter/olive oil mixture in a frying pan.
Step 9
When the pan is hot, sear the cutlets on both sides.
Step 10
When they are golden brown, lower the heat and cook for another 5 minutes.
Step 11
Arrange the cutlets on the plates.
Step 12
Sprinkle the diced tomatoes (without too much juice) and decorate with arugula.
Step 13
Pour a dash of lemon juice and enjoy.
Author's note
Instead of tomato salad, these Milanese cutlets can also be served with pasta in tomato sauce (recommended for the hungry!!!).

I add my grain of salt

No comments