Milanesa

Ingredients

Instructions

1. 1

   Pat the veal escalopes dry. If needed, place them between sheets of baking paper and gently pound to an even thickness of about 5 mm so they cook quickly and evenly. Season both sides with the fine salt and black pepper, and cut the lemon into wedges for serving.

2. 2

   Set up a breading station with three shallow plates: put the plain flour in the first; beat the eggs with the finely grated garlic and finely chopped flat-leaf parsley in the second; put the breadcrumbs in the third. Mixing the garlic and parsley into the egg helps them adhere evenly to the meat.

3. 3

   Coat each escalope first in flour, shaking off the excess, then dip into the egg mixture, and finally press into the breadcrumbs until fully coated. Press the crumbs on firmly so the crust stays attached during frying.

4. 4

   Heat the neutral oil in a wide frying pan over medium-high heat until it reaches about 170-175 C. The oil should be deep enough to come at least halfway up the sides of the milanesas. If you drop in a breadcrumb, it should sizzle immediately without burning.

5. 5

   Fry the breaded escalopes one at a time or both if the pan is large enough, for 2-3 minutes per side, until deep golden brown and crisp. Do not overcrowd the pan or the coating will absorb oil and soften. The veal should be just cooked through.

6. 6

   Transfer the milanesas to a rack or paper towel for 2 minutes to drain and keep the crust crisp. Serve immediately with the lemon wedges for squeezing over at the table.

Nutrition per serving

Notes

• •For a more traditional home-style result, ask your butcher for very thin veal cutlets or top round beef pounded thin.
• •Use fine, dry breadcrumbs for the most even crust; coarse crumbs make a rougher, thicker coating.
• •Milanesa is often served with mashed potatoes, a simple salad, or topped with a fried egg for a classic variation.

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