- Scallop2 Piece(s)veal scallops
- BreadcrumbAs needed
- ParmesanAs neededGrated
- Egg1 Piece(s)
- Lemon1 Piece(s)
- Tomato3 Piece(s)
- RocketAs neededa green leafy plant commonly used in salads
- BasilAs needed(preferably fresh)
- Olive OilAs needed
- VinegarAs neededBalsamic vinegar
- ButterAs needed
- FlourAs needed
- PepperAs needed
- SaltAs needed
Quick to prepare, and very tasty Milanese Cutlets, with that touch of Italian spices that can be replaced by herbs from Provence.
A recipe that I’ve been cooking for years and discovered at an Italian restaurant in the United States thanks to my husband. A little known Milanese schnitzel recipe that many people have discovered on my blog and have enjoyed testing it.
You can buy seasoned breadcrumbs, but personally I prepare it myself.
Cut the cutlets into 4 (if they are not thin enough, flatten them with a rolling pin between 2 sheets of cling film).
Put some flour on a plate, the egg beaten with salt and pepper in a second plate and finally a mixture of parmesan grated on a third plate.
Place the cutlets in the flour (remove the excess flour if necessary) then in the beaten egg and in the parmesan / breadcrumb mixture.
Iron the cutlets a second time in the egg and in the breadcrumbs
Put the escalopes in the fridge for 15 minutes (this is very important otherwise the crust will not hold when cooking).
Cooking Milanese Cutlets
Cut the seeded tomatoes into small cubes.
Season with olive oil, salt and balsamic vinegar.
Heat a butter and olive oil mixture in a skillet.
When the pan is hot, sear the cutlets on both sides.
When they are golden brown, lower the heat and cook for another 5 minutes.
If you enjoy this recipe you can try lasagne.
Arrange the cutlets on the plates.
Sprinkle the diced tomatoes (without too much juice) and decorate with arugula.
Pour a drizzle of lemon juice and enjoy.
Instead of the tomato salad, you can also serve these Milanese Cutlets with pasta with tomato sauce (recommended for the hungry !!)
We recommend Japanese breadcrumbs that gives us a light and melting breading and tender meat.