Crispy Beef Escalope Milanese (Printable)
Golden breaded beef escalopes with Parmesan and lemon, ready in 35 minutes
# What You'll Need:
→ Meats
01 - 4 beef escalopes (approximately 4 oz each), pounded thin
→ Breading & Coating
02 - 1 cup all-purpose flour
03 - 2 large eggs
04 - 2 tablespoons milk
05 - 1 ½ cups panko breadcrumbs
06 - ½ cup grated Parmesan cheese
07 - 1 teaspoon salt
08 - ½ teaspoon black pepper
→ Cooking
09 - ⅓ cup vegetable oil
10 - 2 tablespoons unsalted butter
→ To Serve
11 - Lemon wedges
12 - Fresh parsley, chopped
# Steps:
01 - Place beef escalopes between two sheets of plastic wrap and gently pound with a meat mallet until approximately ¼ inch thick for even cooking.
02 - Prepare three shallow dishes: first with flour mixed with salt and pepper, second with beaten eggs whisked with milk, and third with panko breadcrumbs combined with grated Parmesan.
03 - Dredge each escalope in the flour mixture, shaking off excess. Dip into the egg mixture, allowing excess to drip off, then press firmly into the breadcrumb mixture to coat evenly on both sides.
04 - Combine vegetable oil and butter in a large frying pan. Heat over medium-high heat until the butter foams slightly and the mixture shimmers.
05 - Cook escalopes for 2 to 3 minutes per side until golden brown and crispy. Fry in batches without overcrowding the pan to maintain proper temperature and ensure even browning.
06 - Transfer cooked escalopes to paper towels to drain excess oil. Keep warm in a low oven if needed while cooking remaining batches.
07 - Plate the crispy escalopes hot, garnished generously with chopped fresh parsley and accompanied by lemon wedges for squeezing over the top.
# Expert Advice:
01 -
- That crunch when you bite through the crispy coating is absolutely addictive
- Ready in under 40 minutes but tastes like you spent all day cooking
02 -
- Crowding the pan drops the oil temperature and makes everything soggy
- Letting the breaded meat sit for 5 minutes before frying helps the coating stay put
03 -
- Use one hand for wet ingredients and one for dry to keep your fingers from becoming a breaded mess
- Double coating creates an extra thick crust that stays crispy longer