An easy Italian recipe for Milanese veal escalope, inspired by Al Coniglio Bianco in Milan, Italy.
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!