Côte de Veau Milanaise (Parmesan-Breaded Veal Chop, Milanaise)
Origin: Paris, France
Source: Auguste Escoffier, 1907
Ingredients
- 1 veal chop
- egg
- fine breadcrumbs
- grated Parmesan
- clarified butter
- garniture Milanaise
- sauce Tomate
Instructions
- Mix the fine breadcrumbs with grated Parmesan.
- Bread the veal chop with egg and this crumb mixture.
- Cook it gently in clarified butter.
- Dress it with a bouquet of garniture Milanaise.
- Surround it with a cordon of very light sauce Tomate.