Crispy Beef Escalope Milanese (Printer-friendly)
Golden breaded beef escalopes with crispy Parmesan coating
# What You’ll Need:
→ Meats
01 - 4 beef escalopes (approximately 4 oz each), pounded thin
→ Breading & Coating
02 - 0.9 cup all-purpose flour
03 - 2 large eggs
04 - 2 tbsp milk
05 - 1.6 cups panko breadcrumbs
06 - 0.6 cup grated Parmesan cheese
07 - 1 tsp salt
08 - 0.5 tsp black pepper
→ Cooking
09 - 0.4 cup vegetable oil
10 - 2 tbsp unsalted butter
→ To Serve
11 - Lemon wedges
12 - Fresh parsley, chopped
# How-To Guide:
01 - Pound each beef escalope between two sheets of plastic wrap until approximately 0.2 inch thick for even cooking.
02 - Arrange three shallow dishes: first with flour seasoned with salt and pepper, second with beaten eggs whisked with milk, third with panko breadcrumbs mixed with grated Parmesan.
03 - Coat each escalope in flour mixture, shaking off excess. Dip into egg mixture, allowing excess to drip off. Press firmly into breadcrumb mixture to ensure thorough coating.
04 - Combine vegetable oil and butter in a large frying pan. Heat over medium-high heat until butter foams slightly.
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.
06 - Transfer cooked escalopes to paper towels to drain excess oil. Keep warm in a low oven if necessary.
07 - Plate the crispy escalopes while hot. Garnish generously with chopped fresh parsley and accompany with lemon wedges for squeezing.
# Expert Advice:
01 -
- The contrast between tender beef and shatteringly crisp coating creates the kind of satisfaction that makes people reach for seconds before they've finished their first bite
- Everything comes together in under thirty five minutes, which means dinner hero status without the restaurant price tag
02 -
- Crowding the pan is the fastest way to soggy Milanese, so resist the urge to cook everything at once
- Letting the breaded escalopes sit for a few minutes before frying helps the coating set, so they don't slide off in the oil
03 -
- Keep one hand dry (the flour hand) and one hand wet (the egg hand) to avoid the dreaded breading-clumps-on-fingers situation
- The instant you take them out of the pan, give them a tiny pinch of flaky sea salt for that professional finish