2601 Escalopes de Veau Milanaise

Preparation info

    • Difficulty


Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

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Season the escalopes, flour, egg and breadcrumb them using fine breadcrumbs mixed with grated Parmesan cheese. Shallow fry quickly in clarified butter.

Arrange overlapping in a circle on a round dish and fill the centre with a Milanaise garnish.