Breaded escalopes with salad

Breaded escalopes with salad

Suggested material offered in store



2 diced or sliced pears, quartered peaches or 1 diced mango, depending on the season

2 endives

½ fennel bulb

½ red onion

80 gr of arugula



2 tbsp. Dijon mustard with maple butter from the Pied de Cochon

3 tbsp. Musto olive oil

2 tbsp. tablespoon of Chardonnay vinegar




12 thin milk-fed veal or chicken escalope

¾ cup of flour

4 eggs

¾ cup of plain breadcrumbs

Bologna salt

¾ cup of sunflower oil for frying


Cut the endive, onion and fennel into thin slices and place in a bowl with the pears.


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.



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!


4 servings.

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