Milanese escalope 2026

Veal escalope is one of those dishes that takes you straight back to your childhood, a guaranteed hit with kids. Preparing a traditional escalope isn't particularly mysterious, but it's also not particularly fun. That's why we've compared five different recipes, from the most traditional to the most innovative, so you can give a grown-up touch to a dish from your childhood. 

A traditional escalope only requires five steps: seasoning, coating with flour, dipping in egg, coating in breadcrumbs, and frying. From there, we added ingredients, doubled the coatings, and tried out marinades. And then we combined everything at once, resulting in the ultimate escalope. Just kidding, that combination was actually a complete disaster, but it helped us find the key to achieving the perfect recipe: a veal escalope marinated in sour milk or kefir with spices and breaded using the traditional method. Apparently, nothing can beat the breadcrumb coating.

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Necessary ingredients

How to prepare Milanese escalope

What is the use of marinating meat?

Marinating meat is intended to improve its texture and enhance its flavor. Meat is marinated in brines or acidic ingredients, such as yogurt or lemon juice, which tenderize the muscle fibers and provide a softer, more tender texture. Furthermore, spices and seasonings have more time to penetrate the meat and adhere to the tissue, providing a more intense flavor.

Can I coat meat in egg and flour? 

Egg and flour batter is generally used for frying fish because it provides a light coating. However, it doesn't tend to be crispy and peels off easily, so we don't like to use it for breading meat.