Escalope Milanese by Cyril Lignac:an easy and super gourmet recipe ("With a caprese salad, it's perfect!")

Steel Milanese , or cotoletta alla milanese , is a typical Italian specialty that has it all! This breaded veal cutlet is delicious as you wish andvery easy to prepare . Known beyond the borders, it is one of the emblems of Italian gastronomy . It must be said that this dish is not new, according to the sayings it was eaten by the monks of the Basilica of Saint Ambrose, one of the oldest churches in Milan, in Lombardy. Since then, this recipe has made its way and is now available with other meats such as chicken or pork. However, nothing beats a really good Milanese cutlet. And it's not the chef and pastry chef Cyril Lignac who will say the opposite since he shared on RTL , last November, her advice and her own recipe for escalope Milanese with caprese salad , made with arugula, tomatoes, mozzarella and a balsamic vinaigrette.

Chef Cyril Lignac's advice for making a crispy Milanese cutlet

To have a Milanese cutlet, both golden and crispy on the outside that melting inside , it requires some preparation. First for the choice of meat you can opt for a veal cutlet , it will have the merit of being very thin and crispy, with quick cooking, or for other thicker pieces of veal such as tenderloin or loin , appreciated for their tender and soft side. Then it's all about the seasoning. One of Chef Lignac's secrets is to season the meat first , with salt and pepper before dipping it in flour and breadcrumbs. Regarding the breadcrumbs"you can also add a little parmesan powder to give it more flavor."

Finally for cooking, the crucial step to have a very crispy meat, Cyril Lignac recommends to "take out the meat before cooking it so that it is at room temperature " and in the pan of "heat the oil with a knob of semi-salted butter and possibly some garlic or thyme" .

Cyril Lignac's Milanese cutlet recipe

To make 4 Milanese cutlets you will need:

• 4 veal cutlets
• Salt and pepper
• 100g flour
• 3 eggs
• 100g breadcrumbs
• 100g butter
• 1 sprig of thyme
• 1 clove of garlic
• 4 tablespoons mayonnaise

For the caprese salad you will need:

• Arugula salad
• 100 g of cherry tomatoes
• 1 mozzarella
• Fresh basil
• Olive oil
• 1 tablespoon balsamic vinegar
• 1 teaspoon flower honey

Preparation steps:

1. In one plate, place the flour, in another pour the breadcrumbs and in a third break the egg yolks.
2. Season the veal cutlets with salt and pepper.
3. Dip the piece of meat on both sides in the flour, then in the egg yolks and finally cover it with breadcrumbs, always on both sides.
4. In a frying pan, heat the oil with a knob of semi-salted butter, minced garlic and thyme. Place the cutlets and let them brown on both sides for about 6 minutes. Once cooked, set them aside on a plate.
5. In a salad bowl, prepare the caprese salad by adding the arugula, the tomato slices, the cut mozzarella and the vinaigrette. Sprinkle everything with basil leaves.
6. Serve the Milanese escalope and caprese salad on a plate and enjoy!

Also read:

Hummus by Cyril Lignac:a tasty and easy-to-prepare recipe ("With pita bread, it’s divine!")

Fish ceviche by Cyril Lignac:a delicious recipe with tangy and spicy notes

Niçoise salad by Cyril Lignac:an easy-to-make, crunchy and appetizing recipe ("It brings together the best of the Mediterranean!")