Escalopes de Veau Milanaise (Parmesan-Crumbed Veal Escalopes with Garniture Milanaise)
Origin: Paris, France
Source: Auguste Escoffier, 1907
Ingredients
- Veal escalopes
- Fine breadcrumbs mixed with grated Parmesan
- Egg
- Clarified butter
- Garniture Milanaise
Instructions
- Crumb the escalopes à l'anglaise, using fine breadcrumbs mixed with grated Parmesan.
- Sauté them in clarified butter.
- Dish them up in a turban.
- Arrange a garniture Milanaise in the middle.