Scaloppini Alla Milanese - Milanese Escalopes
|Wheat flour||1⁄2 Cup (8 tbs) (Italian Variety)|
|Breadcrumbs||1⁄4 Cup (4 tbs)|
1. Thin the escalopes by beating them with rolling pin.
2. Roll the escalopes over the flour and coat it with the mixture of breadcrumbs and beaten egg.
3. Take shallow pan and heat some butter in it. When it starts forming add the coated escalopes and fry until it browns to golden on both sides.
4. Serve the Milanese Escalopes with green salad in summer and with mashed peas and potatoes during the winter time.