Italy is full of different recipes for breaded escalope. The difference between the Nordic and Roman recipes lies in the fact that our slice is thin, almost a veil, and the meat is beef, not veal. It was one of the first recipes I made helping my grandmother. My duty was to pass them through the beaten egg and then in the breadcrumbs. I scrubbed my hands totally and, for some reason, I loved having the breadcrumbs on my fingers removed with steel wool.
Grandma Violetta's breaded beef escalope
- Preparation time: 30 minutes
- Ingredients for 4 servings
- Difficulty: Easy recipe
- Ingredients
- 4 slices of beef
- 1 egg
- Breadcrumbs to taste
- Flour to taste
- Extra virgin olive oil for frying
- Salt to taste.
- Instructions
- With a meat tenderizer make the slices very thin.
- Flour them lightly and then pass them through the beaten egg and breadcrumbs.
- Repeat the breading operation a second time.
- In a pan with plenty of hot oil, fry the breaded slices on both sides.
- Drain and leave to dry on absorbent paper. Add salt and serve.
Tips to ensure the success of the dish:
- Always use the meat tenderizer to make the meat tender. It is not an eliminable step.
- It is necessary to flour the meat when it is not too moist or wet to avoid creating a layer of “breading” that is too thick. For this reason, it is always advisable to dry the meat first with a cloth/food paper.
- Use homemade breadcrumbs. Make your own using stale bread without the crust minced with the mixer.
Grandpa Gigi and Grandma Violetta
