Breaded escalopes with salad
Suggested material offered in store
Ingredients
Salad
2 diced or sliced pears, or quartered peaches or 1 diced mango, depending on the season
2 endives
½ fennel bulb
½ red onion
80 gr of arugula
Dressing
2 tbsp. Dijon mustard with maple butter from the Pied de Cochon
3 tbsp. Stefano's olive oil
2 tbsp. tablespoon of Stefano's white wine vinegar
Salt
Escalopes:
12 thin milk-fed veal or chicken escalope
¾ cup of flour
4 eggs
¾ cup of plain breadcrumbs
Sea salt with fresh herbs
¾ cup of sunflower oil for frying
Preparation
Cut the endive, onion and fennel into thin slices and place in a bowl with the pears.
Dressing
In a small bowl, combine all the dressing ingredients with a whisk.
Dress the salad with the vinaigrette and add the arugula at the last minute.
Escalopes:
In a small baking sheet, put flour.
In a bowl, beat the eggs.
In another small baking sheet, add the breadcrumbs.
In a 28cm Julienne sauté pan, slowly heat the sunflower oil. There should be about 1 ? of oil.
One by one, flour the scallops, shaking well to remove the excess, dip in the beaten egg and then in the breadcrumbs.
Once the cutlets are breaded, sear them without overloading the pan and cook them on each side to brown them well, turning them only once.
Pat the cutlets dry on absorbent paper
Keep the cutlets warm on a serving platter.
Repeat with the other cutlets.
Serve the cutlets with the salad
Enjoy your meal!
Yield
4 servings.
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