A classic recipe today but again with a personal touch, this time my mother's in law. We are talking for the bread crumbed fried escalopes. These ones have some extra taste as I use cheese also. But not any cheese, my personal touch again here is the reggiano parmiggiano that I just looove :) So, here it goes...
Ingredients
4 escalopes of veal or turkey or chicken (in photos is veal, but I prefer turkey actually)
1 egg
150 gr grated parmiggiano reggiano cheese
150 gr bread crumbs
salt, pepper, olive oil
Procedure
You prepare 3 deep plates. The first with the beaten egg, the second with the grated cheese and the third with the bread crumbs.
You put salt and pepper on your meat, that has to be thinned.
You take each piece of meat and pass it one by one to all three plates.
In the last one, you press to cover well the meat all over with the bread crumbs.
In a frying pan, you put some olive oil and heat it. Fry the escalopes until they get a nice golden crust on both sides for about 7 min on each side. Let the schnitzel rest on absorbing paper for a while.
Serve with some fried eggplants or my favorite
zucchini balls. Enjoy!
No comments:
Post a Comment