Milanese Veal Escalope with Mozzarella, Served with Conchiglioni in Tomato Sauce
Recipe by Norbert Tarayre
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.
MediumItalianServes 4
Printable version with shopping checklist
Source Video
17m
Prep
18m
Cook
10m
Cleanup
45m
Total
Cost Breakdown
Total cost:$20.20
Per serving:$5.05
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
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