Crispy Beef Escalope Milanese (Printable Version)

Golden crumbed beef cutlets with Parmesan and lemon, ready in 35 minutes.

# What You'll Need:

01 - 4 beef escalopes (approximately 4 oz each), pounded thin

02 - 3.5 oz all-purpose flour

03 - 2 large eggs

04 - 2 tbsp milk

05 - 5.3 oz panko breadcrumbs

06 - 1.75 oz grated Parmesan cheese

07 - 1 tsp salt

08 - ½ tsp black pepper

09 - ⅓ cup vegetable oil

10 - 2 tbsp unsalted butter

11 - Lemon wedges

12 - Fresh parsley, chopped

01 - Pound beef escalopes between plastic wrap until approximately ¼ inch thick for even cooking.

02 - Arrange three shallow dishes: flour mixed with salt and pepper; beaten eggs whisked with milk; panko combined with grated Parmesan.

03 - Dredge each escalope in flour, shaking off excess. Dip into egg mixture, then press firmly into breadcrumb-Parmesan blend to coat evenly.

04 - Combine vegetable oil and butter in large frying pan over medium-high heat until shimmering.

05 - Cook escalopes 2-3 minutes per side until deep golden brown and crispy. Fry in batches without overcrowding pan for proper browning.

06 - Transfer cooked escalopes to paper towels to drain excess oil. Keep warm while finishing remaining batches.

07 - Plate escalopes while hot, garnished generously with chopped parsley and fresh lemon wedges on the side.

01 -

The panko and Parmesan crust creates this incredible shatter-crisp texture that stays crunchy even after a quick rest
Everything comes together in under 40 minutes but tastes like something from a neighborhood Italian spot
The lemon wedge finish brightens every bite and cuts through the richness perfectly

02 -

Crowding the pan drops the oil temperature and makes the coating soggy instead of crisp
Letting the breaded escalopes sit for 10 minutes before frying helps the coating adhere better
The oil is ready when a pinch of breadcrumbs sizzles instantly upon contact

03 -