Today chef Cyril Lignac shared on RTL his secrets for preparing a crispy and golden Milanese escalope. Here is his recipe.
Some like it thin and crispy, others like it thicker and juicier, but no one can resist a good cutlet milanese ! This morning on RTL, the chef Cyril Lignac shared his tips for preparing this transalpine specialty from the city of Milan in northern Italy: a slice of veal loin breaded and fried in a generous amount of clarified butter. What are her secrets to getting a light and crispy breadcrumbs ? Get some quality meat and discover its recipe for making a golden brown escalope Milanese.
Here is the list of ingredients you will need for the preparation of the escalope milanaise of Cyril Lignac (for 4 people) :
Now that you have all the ingredients, get cooking! Here are the steps to follow to prepare golden brown and indulgent escalopes milanaise, ready in 20 minutes:
Chef's Tip: to give some pep to his Milanese escalopes, Cyril Lignac suggests grating some lemon zest on the meat, during cooking. This secret ingredient will give it a refreshing and tangy note. Finally, the chef reminds us that in Italy we never serve pasta as an accompaniment to meat! Her caprese salad will be perfect to travel in the flavors of the boot with freshness and lightness. Good tasting !