The Milanese escalope revisited, with Espelette pepper breading.
Among the richness of the Italian gastronomic heritage, the Milanese escalope is a classic par excellence. A breaded veal cutlet, tasty and easy to prepare. This month, we have decided to revisit it to give it even more deliciousness and pep.
We recommend you to marry it with our red Cairanne vintage, Les Terrasse de l’Aygues, a wine marked by black fruits, licorice and prunes, in perfect harmony with the sweet pepper.
Ingredients for 2 persons.
– 2 veal cutlets
– dried tomatoes
– Espelette pepper powder
– fresh herbs
– grated parmesan
– olive oil
– potatoes in a bowl
– cherry tomatoes
– red onions
– fresh peas
1/ Grind the dried tomatoes with a little olive oil and set this preparation aside.
2/ Flatten the cutlets with a rolling pin between 2 sheets of cling film.
3/ Fill one side of the cutlets with the dried tomato mixture and roll them up. Then cook the ballottine in a bain-marie (wrap the ballottine in cling film and plunge into water for 15 minutes after boiling).
4/ Put in different plates: flour + Espelette pepper powder; beaten egg + herbs + salt & pepper; a mixture of equal parts grated parmesan + breadcrumbs.
5/ Pass the cooked ballottines in turn through the flour, then through the beaten egg and finally through the parmesan/crumbs mixture. Dip the cutlets a second time in the egg and in the breadcrumb/parmesan mixture.
6/ Put the ballottine in the refrigerator for 15 minutes to firm up the crust.
7/ Heat a butter/olive oil mixture in a frying pan. When the pan is hot, sear the roll on all sides. When golden brown, lower the heat and cook for another 5 minutes.
8/ Cut the ballottine in half and place one piece on each plate.
9/ Add the small vegetables cooked in your own way, it’s ready, bon appétit!