Crispy Beef Escalope Milanese (Printable Version)

Golden breaded beef escalopes with crispy parmesan coating and zesty lemon

# What You'll Need:

01 - 4 beef escalopes (approximately 4.2 oz each), pounded thin

02 - 3.5 oz all-purpose flour

03 - 2 large eggs

04 - 2 tbsp milk

05 - 5.3 oz panko breadcrumbs

06 - 1.8 oz grated Parmesan cheese

07 - 1 tsp salt

08 - ½ tsp black pepper

09 - 3.4 fl oz vegetable oil

10 - 2 tbsp unsalted butter

11 - Lemon wedges

12 - Fresh parsley, chopped

01 - Pound each beef escalope between plastic wrap sheets until approximately ¼ inch thick for even cooking.

02 - Arrange three shallow dishes: flour seasoned with salt and pepper; eggs whisked with milk; panko mixed with grated Parmesan.

03 - Dredge each escalope in flour, shake off excess, dip in egg mixture, then press into breadcrumb mixture to coat thoroughly.

04 - Combine vegetable oil and butter in large frying pan over medium-high heat until shimmering.

05 - Cook escalopes 2-3 minutes per side until deep golden brown and crispy. Fry in batches without overcrowding pan.

06 - Transfer to paper towel-lined plate to drain excess oil while keeping warm.

07 - Plate Milanese-style with fresh chopped parsley and lemon wedges on the side.

01 -

The contrast between the tender beef and shattering crisp coating is absolutely addictive
It comes together in under 40 minutes but tastes like something from a restaurant
Everything bakes or fries in one pan while you set the table

02 -

Crowding the pan drops the oil temperature and makes the coating soggy instead of crisp
Letting breaded cutlets sit for a few minutes before frying helps the coating adhere better
A hot pan is crucial, that sizzle you hear when the meat hits the oil is the sound of success

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