Before I got married, my friends and I went to Milan for one last hurrah. Not a typical choice for a stag do, but it was not a typical stag do that I dreamt of. Essentially I organised a mini break, with an AirBnB in the Navigli district and some fab places to eat.
As we visited in May, I hadn’t expected it to rain quite so much, but we made the most of the trip. We straddled the Duomo, took a guided tour of the city and held a private Eurovision party in the middle of a sports bar. Not forgetting the essential apperitivo.
As it was my stag do, I organised for us to eat at Dal Bolognese on the night we arrived. It seemed rather fitting as my partner and I got engaged at its sister restaurant in Rome two years earlier. Albeit with significantly less thunder and lightning.
We started the weekend with cocktails at H Club Diana and ended it with shisha pipes and dancing by the canal, where local kids had set up a makeshift rave. However, it was Osteria al Coniglio Bianco, alongside Naviglio Grande where I enjoyed a delicious Milanese veal costeletto. Crisp and crunchy, with a side of rosemary potatoes, I didn’t want it to end. Just like my stag do.
Back home, I recreated the veal escalope Milanese for my partner. With a good squeeze of lemon and a large glass of vino rosso to wash it down, it really is divine. My recipe, inspired by Osteria al Coniglio Bianco requires a little prep but is well worth the effort.
An easy Italian recipe for Milanese veal escalope, inspired by Al Coniglio Bianco in Milan, Italy.
- 4 veal escalopes
- 2 large eggs
- 6 tablespoons of plain flour
- 100 g of breadcrumbs
- 1 tablespoon of ground black peppercorns
- 50 g of salted butter
- A drizzle of olive oil
- A sprinkle of sea salt flakes
- 1 lemon
- 1 large baking potato
- A sprinkle of dried rosemary
Cut the potato into quarters, before cutting again into thick slices. Spread out on a baking tray and liberally sprinkle the dried rosemary.
Drizzle olive oil over the potato slices and place in a pre-heated oven at 180 degrees Celsius for approximately 30 minutes.
Prepare three bowls. On of beaten eggs, one of flour, and one containing the breadcrumbs and the rough grounded black pepper.
Dip the veal escalope into each bowl, until thickly coated with breadcrumbs.
In a saucepan, heat the butter and a drizzle of olive oil. Cook for 3-4 minutes on each side over a medium heat, until cooked and golden brown.
Serve with a sprinkle of salt, a slice of lemon and a scattering of the rosemary potatoes, and enjoy!