Breaded veal escalopes Ingredients: pepper salt nutmeg powder butter - 4- very thin veal escalopes - 1- egg milk breadcrumbs.
Utensils： 1 Lid 1 Set 3 pans best pans- 1 brush -
Cooking:
10 min
Phase 1
In a deep plate, beat the whole egg with a drop of milk, salt, pepper and a pinch of nutmeg.
Phase 2
In a second flat plate, spread the breadcrumbs so as to completely cover the bottom of the plate.
Phase 3
Pass the cutlets successively in the beaten egg, then in the breadcrumbs, taking care to cover themir entirely (the egg makes the breadcrumbs stick).
Phase 4
Add breadcrumbs to the plate along the way if necessary.
Phase 5
Brown the breaded cutlets in a pan with butter. Sear them on both sides so that the breadcrumbs are nicely browned, then let them cook more gently for a few minutes depending on the thickness.
Utensils： 1 Lid 1 Set 3 pans best pans- 1 brush -
Cooking:
10 min
Phase 1
In a deep plate, beat the whole egg with a drop of milk, salt, pepper and a pinch of nutmeg.
Phase 2
In a second flat plate, spread the breadcrumbs so as to completely cover the bottom of the plate.
Phase 3
Pass the cutlets successively in the beaten egg, then in the breadcrumbs, taking care to cover themir entirely (the egg makes the breadcrumbs stick).
Phase 4
Add breadcrumbs to the plate along the way if necessary.
Phase 5
Brown the breaded cutlets in a pan with butter. Sear them on both sides so that the breadcrumbs are nicely browned, then let them cook more gently for a few minutes depending on the thickness.