Description
Experience the delightful crunch and tender flavor of Escalope Milanaise Croustillante, a classic Italian dish that brings comfort and joy to your table. This recipe combines high-quality cutlets with a secret blend of spices for an unforgettable meal.
Ingredients
Scale
- 4 boneless veal or chicken cutlets (about 150-200g each)
- Salt and freshly ground black pepper, to taste
- 1 cup all-purpose flour
- 2 large eggs
- 1 tablespoon milk
- 2 cups Italian-style breadcrumbs (or panko for extra crunch)
- 1/2 cup grated Parmigiano-Reggiano cheese
- 1 teaspoon dried oregano
- 1 teaspoon garlic powder (optional)
- 1/2 teaspoon paprika (optional)
- 1/2 cup vegetable oil (or enough for shallow frying)
- 2 tablespoons unsalted butter (for added flavor)
- Lemon wedges
- Fresh parsley, chopped
Instructions
- Prepare the Cutlets: Start by seasoning the veal or chicken cutlets with salt and freshly ground black pepper on both sides. Let them rest for about 10 minutes to absorb the flavors.
- Set Up Your Breading Station: In three shallow bowls, place the flour in the first bowl, whisk together the eggs and milk in the second bowl, and mix the breadcrumbs, Parmigiano-Reggiano, oregano, garlic powder, and paprika in the third bowl.
- Dredge the Cutlets: Take each seasoned cutlet and coat it in the flour, shaking off any excess. Next, dip it into the egg mixture, ensuring it's fully coated, and finally, press it into the breadcrumb mixture. Make sure to cover all sides evenly for a perfect crust.
- Heat the Oil: In a large skillet, heat the vegetable oil over medium heat. You’ll know it’s ready when you drop a breadcrumb into the oil and it sizzles immediately. Aim for a temperature of about 350°F (175°C).
- Fry the Cutlets: Carefully add the breaded cutlets to the hot oil, cooking them for about 4-5 minutes on each side. They should turn a beautiful golden brown and be crispy all around. Avoid overcrowding the pan, as this can lower the oil temperature and lead to soggy cutlets.
- Add Butter for Flavor: In the last minute of cooking, add the butter to the pan. Spoon the melted butter over the cutlets as they finish frying for an extra layer of flavor.
- Drain and Serve: Once cooked, transfer the cutlets to a paper towel-lined plate to drain off excess oil. Let them rest for a minute before garnishing with fresh parsley and serving with lemon wedges.
- Prep Time: 15 mins
- Cook Time: 15 mins
- Category: Dinner
- Method: Frying
- Cuisine: Italian
Nutrition
- Serving Size: 1 cutlet
- Calories: 400
- Sugar: 1 g
- Sodium: 600 mg
- Fat: 25 g
- Saturated Fat: 10 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 2 g
- Protein: 25 g
- Cholesterol: 150 mg
Keywords: For the crispiest crust, ensure your oil is hot enough before adding the cutlets. Use a meat mallet to gently pound the cutlets to an even thickness of about 1/2 inch; this ensures even cooking and tenderness. If you have a deep-frying thermometer, use it to keep track of your oil temperature.