- Prep
- 20 min
- Cook
- 30 min
- Total time
- 50 min
- Yield
- 4 servings
- Difficulty
- EASY
- Calories
- 410 kcal
Quick summary
“The breaded escalope features thin fillets of meat wrapped in a classic triple breading of wheat flour, beaten eggs, and breadcrumbs, fried until they reach a crispy golden crust. It is worth making for the dry texture and the soft crumb that pleases in any homemade meal.”
What you need to know
- Pound the fillets between sheets of plastic with a meat mallet to standardize the thin thickness of half a centimeter.
- Follow the strict breading order: wheat flour first, beaten egg drained, and breadcrumbs pressed.
- Deep-fry in plenty of oil at 180°C for 5 to 7 minutes per side without crowding fillets in pan.
Ingredients
Main
- 500g of chicken breast or pork in fillets
- 1 cup all-purpose flour
- 2 beaten eggs
- 1 cup of breadcrumbs
- Salt to taste
- Black pepper to taste
- Oil for frying
Instructions
Principal
- Season the beef fillets with salt and black pepper to taste.
- Prepare three dishes: one with wheat flour, another with beaten eggs, and another with breadcrumbs.
- Dredge each fillet first in all-purpose flour, ensuring it is well coated.
- Then, dip the fillet in the beaten eggs, allowing the excess to drip off.
- Finally, coat the fillet in breadcrumbs, pressing lightly to form a crispy layer.
- Heat a generous amount of oil in a skillet over medium heat.
- Fry the fillets until golden, about 5-7 minutes per side.
- Remove the fillets and place on paper towels to drain excess oil.
Chef's tips
- Pat the fillets dry with paper towels before seasoning so the first layer of all-purpose flour sticks firmly.
- Press the breadcrumbs against the fillet with the palm of your hands to form a uniform, flaw-free coating.
- Let the fried fillets drain on a wire rack instead of paper towels so the steam doesn't soften the crust.
Variations
- Milanese with parmesan cheese: mix half a cup of finely grated parmesan cheese into the breadcrumbs before breading.
- Aromatic milanesa with herbs: add dried oregano, garlic powder, and lemon zest to the breadcrumbs.
- Chicken Parmigiana: arrange the fried scallops in a heat-resistant dish, cover with tomato sauce and mozzarella, and gratin in the oven.
Substitutions
- Chicken breast or pork loin: prepare with beef sirloin, filet mignon, or bottom round cut very thin.
- Traditional breadcrumbs: replace with Japanese panko flour for an even more airy and crispy crunch.
- Beaten eggs: add 1 tablespoon of milk or water to the beaten eggs to break the excessive viscosity.
How to store
Store the fried fillets in a container with paper towels in the fridge for up to 3 days. Reheat in the air fryer at 200 ºC for 4 minutes or in the electric oven to recover the crispiness without getting soggy.
Can it be frozen?
Freeze the breaded raw scallops open on a baking sheet for 2 hours and then pack in plastic bags for up to 90 days. Fry straight from the freezer in oil at 170 ºC without defrosting.
What to serve with
Serve with lemon wedges to squeeze at the time, fluffy white rice, seasoned carioca beans, and velvety mashed potatoes. A green leaf salad with tomato completes the classic Brazilian prato feito.
Frequently asked questions
Can I bake the breaded escalope in the oven instead of frying?
Yes, arrange in a greased baking dish, drizzle with olive oil, and bake at 200 ºC for about 20 minutes, turning halfway through.
Why does the breading peel off the meat during frying?
The moist meat creates steam that pushes the skin off; drying the fillets and passing them first in wheat flour prevents the coating from peeling off.
How to know if the oil is at the correct temperature for frying?
Place a match or a cube of bread in the oil; when the match lights or the bread browns in 30 seconds, the oil is ready.
What is the difference between a scallop and a common steak?
The scallop is a very thinly sliced cut of meat beaten to tenderize the fibers, cooking ultra-fast.
