Thursday, September 6, 2012

168. Chicken Escalope Milanese

Escalope Milanese is a fillet of meat, be it beef, veal, turkey, or chicken, pounded, breaded then fried.
I have added extra flavorings to the bread crumbs, but leaving the bread crumbs plain is just fine.
So simple, yet such a special treat.


3 chicken breast fillets

1 large egg
1/4 cup milk

1/2 cup flour

3/4 cup bread crumbs
1/2 cup grated Parmesan cheese
1 Tbsp dried basil
1 Tbsp powdered garlic
1 Tbsp powdered onion
1 tsp salt
1/4 tsp pepper


Cut each chicken breast in half horizontally to make two.
Pound each lightly using a rolling pin or a meat mallet.
Mix the bread crumbs, Parmesan, basil, powdered garlic and onion, and the salt and pepper.

Prepare the breading station:
- beat egg and milk together in a plate
- put flour in the second plate
- in the third plate place the bread crumb mixture.

Working with chicken breast half at a time, dip into flour, turning to coat and shaking off excess.
Dip into egg, and lift out, letting excess drip off.
Dip into breadcrumbs, pressing firmly to help them adhere.
Refrigerate at least half an hour.

In a frying pan, heat 1 cup oil until a bread crumb sizzles when dropped in.
Fry the breaded escalopes one or two at a time for 1-2 minutes a side until golden and crispy.
Transfer to a paper towel-lined plate to absorb excess oil.
Serve hot.

 صحة و عافية

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