One of my family’s favorite restaurants is a Sicilian restaurant. My father invariably always orders this dish. They are breaded escalopes baked in the oven but we must not delude ourselves … they are no healthier than the fried version.
It is a simple recipe, fast in execution and delicious
Baked breaded escalope
- Preparation time: 90 minutes
- Ingredients for 4 servings
- Difficulty: Easy recipe
- Ingredients
- 4 escalopes of veal
- 200 gr or 1 cup of dry homemade bread
- 2 tablespoons of slivered almonds
- 2 tablespoons of grated pecorino cheese
- 1 bunch of thyme
- Juice squeezed out of 1 lemon
- Extra virgin olive oil to taste
- Salt to taste
- Instructions
- Beat the slices with the meat tenderizer to make them thin.
- Set them to marinate for an hour with oil, lemon juice, salt and pepper.
- Chop the homemade bread with a mixer. Add the grated Roman pecorino cheese, almonds, and sliced thyme leaves.
- Drain the veal slices from the marinade and pass them through the breadcrumbs.
- Put the breaded slices on a baking sheet covered with parchment paper.
- Bake in a hot oven at 425°F with the broiler turned on for about four to five minutes per side.
Tips to ensure the success of the dish:
- Always use the meat tenderizer. It is not a step that can be eliminated.
- The meat must be set to soak in the oil, so don’t skip this step.
- Cooking times in the oven vary because each oven cooks differently.
