Milanesa Bianca Recipe
Breaded Milanese, Shallot Cream, Mozzarella, Prosciutto, Mixed Greens, Tomato
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Ingredients
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Milanesa
Shallot Cream
Toppings
Method
Prepare the Milanesa
- 1
Flatten the Cutlets
Using a meat mallet, gently pound each beef cutlet to about 1/4 inch thickness. This helps them cook evenly and become tender.
- 2
Set Up Breading Station
In three shallow dishes, place the flour in the first, beat the eggs in the second, and place the bread crumbs in the third. Season each with salt and black pepper.
- 3
Bread the Cutlets
Coat each cutlet in flour, shaking off excess. Dip in beaten eggs, and then coat with bread crumbs, pressing gently to adhere.
- 4
Fry the Cutlets
In a large skillet, heat the olive oil over medium heat. Once hot, fry the breaded cutlets for about 3-4 minutes on each side or until golden brown and cooked through. Transfer to a paper towel-lined plate.
Make the Shallot Cream
- 5
- 6
Add the Cream
Pour in the heavy cream and bring to a gentle simmer. Season with salt and black pepper. Cook for 5-7 minutes until slightly thickened.
Assemble the Dish
- 7
Layer the Ingredients
On each fried cutlet, place a few slices of mozzarella cheese and prosciutto. Then drizzle with the shallot cream.
- 8
Serve with Salad
Serve the Milanesa Bianca on a plate alongside a fresh salad made of mixed greens and sliced tomato for a refreshing contrast.
