Crispy Beef Escalope Milanese (Printable)
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 - 1 cup all-purpose flour
03 - 2 large eggs
04 - 2 tablespoons milk
05 - 1 ½ cups panko breadcrumbs
06 - ½ cup grated Parmesan cheese
07 - 1 teaspoon salt
08 - ½ teaspoon black pepper
→ Cooking
09 - ⅓ cup vegetable oil
10 - 2 tablespoons unsalted butter
→ To Serve
11 - Lemon wedges
12 - Fresh parsley, chopped
# How to Make It:
01 - Pound each beef escalope between two sheets of plastic wrap until approximately ¼ inch thick for even cooking.
02 - Arrange three shallow dishes: first with flour mixed with salt and pepper; second with beaten eggs whisked with milk; third with panko breadcrumbs combined with grated Parmesan.
03 - Dredge each escalope in flour, shaking off excess. Dip into egg mixture, allowing excess to drip off. Press firmly into breadcrumb mixture to ensure complete coating.
04 - Combine vegetable oil and butter in a large frying pan over medium-high heat until shimmering.
05 - Cook escalopes for 2 to 3 minutes per side until golden brown and crispy. Fry in batches without overcrowding the pan for proper browning.
06 - Transfer cooked escalopes to paper towels to drain excess oil. Keep warm while completing remaining batches.
07 - Plate escalopes while hot, garnished with freshly chopped parsley and accompanied by lemon wedges.
# Expert Advice:
01 -
- The contrast between the impossibly crispy exterior and tender beef inside hits different every single time
- It comes together faster than takeout but tastes like something from a proper Italian kitchen
02 -
- Crowding the pan drops the oil temperature dramatically, turning your crispy coating into something sad and soggy
- Letting the breaded cutlets rest for 10 minutes before frying helps the coating set and reduces the chance of it sliding off during cooking
03 -
- Double-breading creates an even thicker crust if you want extra crunch
- Keeping the finished cutlets in a 200°F oven keeps them crisp while you finish the batch