Crispy Beef Escalope Milanese (Printable)
Tender beef escalopes in golden crispy Parmesan breadcrumbs, ready in 35 minutes
# What You'll Need:
→ Meats
01 - 4 beef escalopes (approximately 4.2 oz each), pounded thin
→ Breading & Coating
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 - 0.5 tsp black pepper
→ Cooking
09 - 3.4 fl oz vegetable oil
10 - 2 tbsp unsalted butter
→ To Serve
11 - Lemon wedges
12 - Fresh parsley, chopped
# Directions:
01 - Gently pound each beef escalope between two sheets of plastic wrap until approximately 0.2 inches thick for even cooking.
02 - Arrange three shallow dishes: first with flour seasoned with salt and pepper, second with beaten eggs whisked with milk, and third with panko breadcrumbs mixed with grated Parmesan.
03 - Dredge each escalope in flour, shaking off excess, then dip into egg mixture, and finally coat thoroughly with breadcrumb-Parmesan blend. Press gently to ensure adhesion.
04 - Combine vegetable oil and butter in a large frying pan over medium-high heat until shimmering.
05 - Cook each escalope for 2-3 minutes per side until golden brown and crispy. Fry in batches to prevent overcrowding and maintain oil temperature.
06 - Transfer cooked escalopes to paper towels to drain excess oil. Keep warm in a low oven if necessary while finishing remaining batches.
07 - Arrange on serving plates immediately, sprinkled with fresh chopped parsley and accompanied by lemon wedges for squeezing.
# Expert Advice:
01 -
- The crunch from panko breadcrumbs creates such satisfying texture against the tender beef
- It comes together in under 40 minutes but looks like you spent hours perfecting it
02 -
- Crowding the pan drops the oil temperature and makes the coating soggy instead of crispy
- Letting the breaded meat rest for 10 minutes before frying helps the coating set better
03 -
- Room temperature meat cooks more evenly than cold straight from the fridge
- Letting fried meat rest on a wire rack instead of paper towels keeps both sides crispy