Escalopes of Veal à la Milanaise

Escalopes de Veau à la Milanaise


Cut a piece of the fillet of veal into slices a quarter of an inch thick, and bat these out with a wetted cutlet bat or knife and trim into rounds about two and a half inches in diameter, season them with pepper and salt and dip them in warm butter, then into whole beaten up egg and freshly made white breadcrumbs, mixed with grated Parmesan cheese in the proportion of one and a half ounces of cheese to half a pound of breadcrumbs. Have ready some boiling clarified butter in a sauté pan, lay in the slices, and fry on both sides a golden brown. Dish on a border of veal farce or potato, and garnish with maccaroni, prepared by taking two ounces of boiled Naples maccaroni, and adding it to two large tablespoonfuls of hot Bechamel sauce, in which one and a half ounces of grated Parmesan cheese and a dust of cayenne are mixed. Take two pounds of veal for eight to ten persons. Use the trimmings for quenelle farce or for sautéing.