Cyril Lignac's idea for tonight: a crispy and golden escalope Milanese

Today chef Cyril Lignac shared on RTL his secrets for preparing a crispy and golden Milanese escalope. Here is his recipe.

  L'idée de Cyril Lignac pour ce soir : une escalope milanaise croustillante et dorée

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.

The ingredients of Cyril Lignac's Milanese escalope

Here is the list of ingredients you will need for the preparation of the escalope milanaise of Cyril Lignac (for 4 people) :

  • 4 veal cutlets
  • 100 g farine
  • 3 beaten eggs
  • 100g breadcrumbs
  • 200g clarified butter
  • 1 garlic clove
  • 1 sprig of thyme

For the Caprese Salad

  • 4 handfuls of arugula
  • 100 g washed datterino cherry tomatoes
  • 1 tablespoon small mozzarella balls
  • 4 basil leaves
  • 1 drizzle of olive oil
  • 1 tablespoon red balsamic vinegar
  • 1 teaspoon flower honey

The preparation of Cyril Lignac's Milanese escalope

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:

  1. To start, type the veal cutlets and season them with salt. Pass them in the flour, then in the beaten egg and then in the breadcrumbs.
  2. In a skillet, heat the clarified butter at 180°C. Place the breaded escalopes and let them brown before turning them over so that they brown well. Drain on absorbent paper and set aside.
  3. Prepare the caprese salad. Make a vinaigrette mixing the honey, vinegar and olive oil in a small bowl. Use it to season the arugula. Place the salad on the plates with the cutlets, add the chopped tomatoes, the mozzarella balls and the basil. Season with salt and finish with a drizzle of olive oil just before serving.

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 !

The complete chronicle of Cyril Lignac on RTL is to be found here .Source