2601 Escalopes de Veau Milanaise

Preparation info

    • Difficulty

      Medium

Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

  • About

Method

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.