Crispy Beef Escalope Milanese (Printable Version)
Golden breaded beef escalopes with lemon and parsley
# What You'll Need:
→ Meats
01 - 4 beef escalopes (approximately 4 oz each), pounded thin
→ Breading & Coating
02 - 3.5 oz all-purpose flour
03 - 2 large eggs
04 - 2 tbsp milk
05 - 5.5 oz panko breadcrumbs
06 - 1.75 oz grated Parmesan cheese
07 - 1 tsp salt
08 - ½ tsp black pepper
→ Cooking
09 - 6.75 oz vegetable oil
10 - 2 tbsp unsalted butter
→ To Serve
11 - Lemon wedges
12 - Fresh parsley, chopped
# How To Make:
01 - Pound beef escalopes between plastic wrap 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, shaking off excess. Dip into egg mixture, then coat thoroughly with breadcrumb-Parmesan blend, pressing gently to adhere.
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 golden brown and crispy. Fry in batches without crowding the pan for optimal results.
06 - Transfer cooked escalopes to paper towels to drain excess oil. Keep warm while completing remaining batches.
07 - Plate hot escalopes garnished with fresh chopped parsley and lemon wedges on the side.
# Expert Tips:
01 -
- The contrast between the tender beef inside and that incredibly crunchy Parmesan crust is absolutely addictive
- It comes together in under 40 minutes but tastes like something from a cozy Italian trattoria
- The whole family gets excited when they see these golden cutlets coming out of the pan
02 -
- Crowding the pan drops the oil temperature and makes the coating soggy instead of crispy
- Letting the breaded escalopes sit for 10 minutes before frying helps the coating adhere better
- A instant-read thermometer should read 145°F for safely cooked beef that's still tender
03 -
- Double coating creates an extra thick crust that stays crispy longer
- Room temperature meat cooks more evenly than cold straight from the fridge