Tuesday, October 29, 2013

Breaded Veal Escalopes

An Authentic Breaded Veal Escalopes Recipe

Breaded Veal Escalopes are a fast dinner solution for busy weeknights. I always store tons of comfort food and breaded veal cutlets are one of them. Plus it's a great way to make the most of your leftover bread. Check out this simple and amazing recipe.

Note Down The Ingredients

    authentic breaded-veal-escalopes recipe
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  • 8 Slices White Bread, Crusts Removed
  • Flour For Dredging
  • 2 Large Eggs, Beaten
  • 2 Tablespoons Milk
  • Kosher Salt And Freshly Ground Black Pepper
  • 2 Veal Cutlets (Scaloppini) (About 2 1/2 Ounces Each), Patted Dry
  • 1/4 Cup Unsalted Butter, Divided
  • 1/4 Cup Parmesan Grated
  • Butter/ Olive Oil For Frying
  • 2 Lemon Wedges

Method To Prepare

breaded-veal-escalopes recipe
Click Image to Enlarge

  1. Pulse the bread into fine crumbs. Mix grated Parmesan and breadcrumbs together
  2. Break the eggs into another bowl and whisk with the milk, add salt, and pepper to taste.
  3. Dredge a escalope cutlet in the flour, shake off the excess flour; then dip it into the eggs, and finally coat the meat evenly with the breadcrumbs. Set on a piece of waxed paper or baking sheet.Set aside then refrigerate. Repeat with the remaining cutlet.
  4. Heat 2 tablespoons butter in a non-stick skillet over medium-high heat. Add the breaded cutlets and cook until golden brown then turn the side. Cook for another 1.30 mins.Drain excess fat on a paper towel
Serve with a wedge of lemon, accompanied by green salad or roast potatoes.

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