4
Veal escalope alla Milanese
Ingredients:
- 4 pieces of (from the topside) veal cutlets
- 2 eggs
- flour
- breadcrumbs
- sunflower oil (or other neutral oil)
- butter
- 250 g capellini pasta
- 100 g crème fraîche
- chopped parsley
Salad:
- 400 g diced tomatoes of your choice
- 1 chopped shallot
- 1 tbsp capers
- 12 black olives
- chopped chives
- olive oil
- juice of half a lemon
- green leaf lettuce
Other:
- salt and pepper
0 - 30 minutes
veal cutlets, capers,
*
frying
Preparation
Let the schnitzels reach room temperature and pat dry completely.
Put 4 plates side by side. Put the flour on the first, beaten eggs with some salt and pepper on the second, and the breadcrumbs on the third.
First press the schnitzels into the flour so they are covered all over and pat lightly, place them in the egg mixture to coat completely and after briefly letting them drip, place in the breadcrumbs and firmly press on both sides. Place the breaded schnitzels side by side on the last plate.
Cook the capellini according to the instructions on the packet.
Heat a large frying pan with a generous layer of oil and fry the schnitzels, turning regularly, over medium-high heat until golden brown and crispy. After 1 minute, add a knob of butter for colour and flavour. Remove the schnitzels from the pan and place on paper towels to soak up the oil.
In a frying pan, combine the pasta with the crème fraîche and parsley and season to taste. Twirl the pasta onto a large fork and divide among plates.
Dress the green salad with a little oil or vinaigrette, some salt and a few drops of lemon juice.
Serve with a wedge of lemon.
Bellisimo!