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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.
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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
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