The Milanese escalope revisited, breading chili d’Espelette.
Among the richness of Italy’s gastronomic heritage, the Milanese escalope is a classic par excellence. A breaded veal schnitzel, tasty and easy to prepare.
This month, we decided to revisit it to give it even more gluttony and peps. We advise you to pair it with our Cairanne red cuvée, Les Terrasse de l’Aygues, a wine marked by black fruits, licorice and prunes, in perfect harmony with the sweet pepper.
Ingredients for 2 people.
– 2 veal cutlets
– dried tomatoes
– Espelette pepper powder
– fresh herbs
– bread crumbs
– egg
– flours
– butter
– grated parmesan
– olive oil
Filling
– potatoes with machine gun
– cherry tomatoes
– red onions
– fresh pea
– grated parmesan
– olive oil
The recipe:
1/ Grin the dried tomatoes with a little olive oil and set aside this preparation.
2/ flatten the cutlets on a baking roll between 2 sheets of food film.
3/ Garnish one side of the cutlets with the preparation of the dried tomatoes and roll them on top of each other. Then cook the ballottine in a bain-marie (film the ballottine then immerse 15 minutes in the water after boiling)
4/ Put in different plates: flour + Espelette pepper powder; beaten egg + herbs + salt & pepper; a mixture in equal parts grated Parmesan + breadcrumbs.
5/ Pass in turn the bales cooked in the flour, then in the beaten egg and finally in the Parmesan/Chapelure mixture. Iron a second time the cutlets in the egg and in the breadcrumbs/parmesan mixture.
6/ Put the ballottine in the fridge for 15 minutes to firmen the crust.
7/ Heat a butter/olive oil mixture in a frying pan. When the pan is hot, grasp the roller from all sides. When the set is golden brown, lower the heat and cook for another 5 minutes.
8/ Cut the ballot in half and arrange one piece per plate.
9/ Add the small vegetables cooked your way, it’s ready, enjoy your appetite!