Escalope Milanese, or cotoletta alla milanese, is a classic Italian dish that's irresistibly delicious and surprisingly simple to make at home. This breaded veal cutlet embodies the heart of Italian gastronomy, with roots tracing back to the monks of Milan's Basilica of Saint Ambrose. Today, it's enjoyed worldwide, often with chicken or pork, but nothing compares to a perfectly executed veal version. Renowned chef Cyril Lignac, known for his expertise in French and international cuisine, shared his foolproof escalope Milanese recipe with caprese salad on RTL last November—featuring arugula, tomatoes, mozzarella, and balsamic vinaigrette for a fresh, perfect pairing.
As a master chef with years of experience, Cyril Lignac emphasizes technique for cutlets that are golden and crispy outside, meltingly tender inside. Start with quality meat: opt for thin veal cutlets for maximum crispiness and quick cooking, or thicker tenderloin or loin for extra juiciness. Season generously with salt and pepper before breading—a key Lignac secret. For the breadcrumbs, mix in grated Parmesan for enhanced flavor. Before frying, let the breaded cutlets reach room temperature. Heat oil with a knob of semi-salted butter, plus garlic or thyme, for that authentic aroma and crunch.
For 4 cutlets:
For the caprese salad:
Steps:
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!")
