Amazon Associates PartnerTrusted
As an Amazon Associate, we earn from qualifying purchases made through links on this page. This helps support our site at no extra cost to you. Clicking on ingredient or equipment links will take you to amazon.com where you can purchase these items.
Milanese Veal Escalope with Mozzarella, Served with Conchiglioni in Tomato Sauce
Tender veal escalope, breaded Milanese style, stuffed with melting mozzarella, served with al dente conchiglioni topped with a homemade tomato sauce. An indulgent version of the Italian classic, prepared in the Loft de Nono by Norbert Tarayre.
Shop all ingredients on Amazon in one click • Printable PDF with shopping checklist
Cost Breakdown
Critical Success Points
- • Flatten the escalopes without tearing them
- • Properly enclose the mozzarella to prevent it from escaping during cooking
- • Maintain oil temperature around 180 °C to achieve a crispy coating without burning
Safety Warnings
- • Be careful with very hot oil to avoid burns
- • Handle raw meat with clean utensils and wash hands before and after
☕ 100% Free & Ad-Free Forever! Made by ADHD friends who got lost in recipe videos
We built this because we kept forgetting recipe steps. Help us keep it ad-free & support our caffeine addiction!
You Might Also Like
Similar recipes converted from YouTube cooking videos
Porchetta (Italian Roast Pork Belly)
A classic Italian porchetta made from brined pork belly, butterflied, seasoned with a fragrant fennel‑herb rub, slow‑cooked low and finished with a high‑heat blast for crackly skin. Perfect for a Sunday feast.
Classic Italian Lasagna
A traditional Italian lasagna featuring a rich beef‑pork ragù, creamy béchamel, aged Parmesan and pre‑made pasta sheets. The recipe follows Chef Simone Caponnetto’s method from Aden Films, including an aromatic herb‑salt, a four‑hour slow simmer, and a perfect golden crust.
Crispy Oven Pork Belly (Poretta)
A tender, juicy Italian‑style pork belly with light, crackling skin made entirely in a home oven. The method combines a low‑temperature poach to keep the meat moist with a high‑heat blast for perfect crackling, all without special equipment.
Panettone artigianale con lievito madre
Panettone tradizionale preparato con lievito madre solido, burro morbido, tuorli freddi e una ricca combinazione di arancia candita, cioccolato da forno e vaniglia del Madagascar. La ricetta, realizzata interamente con la planetaria, prevede tecniche di impasto a più fasi, pieghe in panca e una lunga lievitazione per ottenere una mollica soffice, alveolata e un aroma avvolgente. Ideale per le festività o per stupire gli ospiti.
Risotto crémeux au parmesan et mascarpone
Un risotto italien classique, rapide et économique, préparé en une seule casserole. Le riz Arborio devient crémeux grâce à l'ajout progressif de bouillon, d'un peu de vin blanc et d'une touche de mascarpone, puis est relevé de parmesan et d'un filet de citron vert pour une fraîcheur inattendue. Idéal pour un dîner convivial en semaine.
Tomato Mozzarella Pizza
Homemade pizza with pre-fermented dough (biga), roasted tomato coulis, light mozzarella espuma, mortadella, toasted almonds and fresh basil. A gourmet and technical version inspired by Nono's challenge.