Scaloppini Milanese: an Italian must

Escalope Milanaise

For 4 persons / 20 min of preparation / 10 min of cooking time

1. Place each scaloppini between two sheets of plastic film then flatten them by using the bottom of a pan for example.

Beat the eggs in a hollow dish. Season the scaloppini then successfully place them in the flour, beaten egg and breadcrumbs while pushing on them so the mixture penetrates. Set the scaloppini in a cool place.

2. Meanwhile, slightly reduce the veal juice in a pan. Add the butter using a whip, set aside this sauce. Cook the spaghetti in boiling hot water for the time indicated on the package.

3. Heat the oil in a big pan. Fry the scaloppini 5 to 6 min in warm oil turning them over when they are semi cooked. Drain the scaloppini, place them on absorbing paper. Drain the spaghetti, mix in the veal juice, salt and pepper. Serve the scaloppini Milanese with the spaghetti and parmesan cheese.


You can replace the veal juice by a tomato coulis.


Also discover the veal chop with cream of Yannick Alléno and the cutlets with vegan cream.

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4 veal scaloppini of about 180 g

2 large eggs

60 g of flour

100 g of breadcrumbs

20 cl of veal juice

30 g of butter

400 g of spaghetti

1 l frying oil

Salt, ground pepper

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