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Escalope Milanese

Heat the oil in a pan then fry the garlic for a few secs.
Escalope milanese. Chicken milanese with spaghetti is a bit of a cult classic. Ask your butcher to do that for you. Sprinkle the breadcrumbs onto a plate.
L une avec de la farine. Beat the eggs and milk together in a separate bowl. La vraie recette consiste à mélanger un tiers de parmesan râpé pour deux tiers de chapelure.
Une deuxième avec les œufs battus en omelette avec une cuillère à soupe d huile. Une troisième avec la chapelure. Gently warm the sauce in a large sauté pan.
Add the chopped tomatoes and balsamic vinegar and bubble for about 15 20 mins until the sauce is thick. The classic veal milanese is made with veal rib with in bone. Keep warm in the oven on a rack so as not to go soggy.
The veal milanese is not previously coated into flour as it is usually done with other breaded and fried food. Heat a frying pan and add 2 tbsp olive oil. Now heat half the butter and oil in the frying pan and when sizzling hot add 3 escalopes to the pan.
The meat is tenderized with a meat hammer and the slice of meat made very thin. Dredge each chicken escalope in the flour and shake off any excess. Découvrez la recette de l escalope milanaise un plat à faire régulièrement en famille.
Source : pinterest.com