Escalopes a la milanese

[AlainV]

I have the same problem everytime I make "Escalopes a la Milanese". I sprinkle veal cutlets with lemon juice and keep them in the fridge for one hour.

Then I pat them dry, put them in beaten eggs, then in breadcrumbs before frying them in a large non-stick skillet with olive oil. During cooking, the breadcrumbs coat detach itself from the meat and when I turn the cutlets, it breaks down.

I tried putting the cutlets first in flour before beaten eggs without better results.

Could someone help me ?

[Radio7]

I'm no expert, but I would've thought you'd use unbeaten eggs. Have you tried using just the whites maybe?

[Anna N]

I have had better luck if I bread meat about an hour before I cook it and let the coating have a chance to "set" in the 'fridge.

[agbaber]

This always works perfectly for me.

1) Cut veal/chicken/whatever.

2) Pound flat.

3) Dredge in flour, shake off excess

4) Put in egg wash (egg, scrambled, with a dash of water)

5) Let excess drip off (but should be totally covered)

6) Put in breadcrumbs.

7) HOT oil ~370. If the oil isnt hot enough, it wont bind correctly, and will fall off.

See if any of that works, although it seems you may be doing all that. (The hot oil is really important)

[Malawry]

Try this sequence:

Flour

Eggwash

Breadcrumbs

Eggwash

Breadcrumbs

Let set for an hour in the fridge, then pan-fry. Works for me!

[agbaber]

blech, too much breading

let us know how it goes! (maybe do like 5 different combos)

[origamicrane]

might be a silly question but

what type of breadcrumb are you using?

[Oreganought]

Sounds like a temperature/cooking time problem.....too low a heat and

too long cooking.The meat is steaming and causing the coating to release.

Try frying under a high heat in enough oil,this should remedy that problem.

[Bicycle Lee]

I don't know about the double bread crumb action, but DEFINITELY coat in flour before the egg wash....then the crumbs will stick, I promise.

and probably turn up the stove too.

Edited July 12, 2004 by Bicycle Lee (log)

[dano1]

flour is your friend here....dredge through it first and go.

danny

[russ parsons]

i used to have that problem, too. one thing that might be overlooked is how you bread them: put a LOT of crumbs in a wide bowl. put the egg-washed scallop on top. mound bread crumbs over. press firmly to coat. lift and gently shake off excess. refrigerate 30 minutes or so to let the "glue" set. cook over moderately high heat, lots of butter/oil.

[chefdg]

3) Dredge in flour, shake off excess

I think this is the most important step and the one most overlooked. If you don't shake off the excess flour the egg won't stick, and therefore will not glue the crumbs. The flour should be a light dusting.

[AlainV]

Thank you all for the tips.

I think it might be the oil : not enough in the pan and not hot enough.

I will try more oil and hotter.

[irodguy]

Pound

Flour

Egg Wash

Bread Crumbs (Deep Bowl)

Let set for 1 hour in the fridge

Cook in deep oil. You are going for a fry not a sauté.

Make sure your oil is hot enough.