Milanese Veal Escalope with Mozzarella, Served with Conchiglioni in Tomato Sauce
Milanese Veal Escalope with Mozzarella, Served with Conchiglioni in Tomato Sauce is a medium Italian recipe that serves 4. 620 calories per serving. Recipe by Norbert Tarayre on YouTube.
Prep: 15 min | Cook: 20 min | Total: 50 min
Cost: $20.20 total, $5.05 per serving
Ingredients
- 4 pieces Veal escalope (cut into slices of about 150 g, slightly flattened)
- 80 g All‑purpose flour (for the first layer of breading)
- 2 units Eggs (beaten with a pinch of salt)
- 120 g Fine breadcrumbs (prefer Italian breadcrumbs or panko for extra crunch)
- 100 g Mozzarella (cut into thin slices, place in the center of each escalope)
- 1 tsp Salt (fine salt)
- ½ tsp Ground black pepper (to taste)
- 60 ml Olive oil (for frying over medium‑high heat)
- 400 g Conchiglioni (giant shells) (cooked al dente)
- 500 g Tomato sauce (prepared or canned, reheated with a drizzle of oil and a pinch of salt)
- 5 g Fresh basil (to garnish the sauce)
- 30 g Grated Parmesan (to sprinkle over the pasta)
Instructions
Prepare the escalopes
Place each veal escalope between two sheets of cling film and gently pound with the mallet until about 5 mm thick. Season with salt and pepper on both sides.
Time: PT3M
Stuff with mozzarella
Place a slice of mozzarella in the center of each escalope, then fold the edges to enclose the cheese, forming a small pocket.
Time: PT2M
Prepare the breading
Set out three bowls: flour, beaten eggs with a pinch of salt, and breadcrumbs. Dredge each escalope first in the flour, tapping off excess, then in the eggs, and finally in the breadcrumbs, pressing lightly to adhere.
Time: PT5M
Fry the escalopes
Heat the olive oil in a pan over medium‑high heat (about 180°C). Add the breaded escalopes and cook 4 min each side until golden and the cheese inside is melted.
Time: PT8M
Temperature: 180°C
Cook the conchiglioni
Bring a large pot of salted water to a boil, add the conchiglioni and cook 10 min until al dente. Drain and set aside.
Time: PT10M
Temperature: 100°C
Reheat the tomato sauce
In a small saucepan, heat the tomato sauce over medium heat for 5 min, add the chopped fresh basil and adjust seasoning if needed.
Time: PT5M
Temperature: Medium
Plating the dish
Arrange the conchiglioni on plates, top with tomato sauce, sprinkle with grated Parmesan. Place the Milanese escalope beside or on the pasta bed. Serve immediately.
Time: PT2M
Nutrition Facts
- Calories
- 620
- Protein
- 35 g
- Carbohydrates
- 70 g
- Fat
- 20 g
- Fiber
- 4 g
Dietary info: contains meat, contains dairy products, high-protein
Allergens: gluten, egg, milk
Ingredient Substitutions
- Instead of Veal escalope: chicken escalope, turkey escalope
- Instead of All‑purpose flour: whole wheat flour
- Instead of Eggs: chicken egg
- Instead of Fine breadcrumbs: panko
- Instead of Mozzarella: provolone, raclette cheese
- Instead of Olive oil: sunflower oil
- Instead of Conchiglioni (giant shells): penne rigate, macaroni
- Instead of Tomato sauce: tomato passata, marinara sauce
- Instead of Fresh basil: oregano
- Instead of Grated Parmesan: pecorino
Equipment Needed
- Cutting board
- Chef's knife
- Meat mallet or rolling pin
- Three bowls (flour, eggs, breadcrumbs)
- Heavy‑bottom skillet (20 cm)
- Kitchen tongs
- Colander
- Pot for pasta
- Wooden spoon
- Cheese grater (optional)
Critical Steps — Do Not Skip
- 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
Chef Tips from the Video
- Use mozzarella di bufala for extra creaminess
- Lightly sprinkle the breadcrumbs with Parmesan before frying for added flavor
- Serve with a glass of dry Italian white wine such as Pinot Grigio
Troubleshooting
The coating falls off during cooking
Ensure each layer (flour, egg, breadcrumbs) is well pressed and that the oil is at the correct temperature before adding the meat.
The cheese leaks inside
Wrap the mozzarella in cling film while folding or reduce the size of the cheese pieces.
The pasta is too sticky
Briefly rinse the conchiglioni under cold water after draining and add a drizzle of olive oil.
Storage
Refrigerator: Store cooked escalopes in an airtight container for up to 2 days. Pasta and sauce should be kept separately for 3 days.
Freezer: Breaded escalopes can be frozen raw, wrapped in cling film then aluminum foil, for up to 1 month. Thaw in the refrigerator before cooking.
Room temperature: Do not leave at room temperature for more than 2 hours.
Make-Ahead Tips
- Prepare the breading and mozzarella the day before and keep the breaded escalopes in the refrigerator before cooking
- Tomato sauce can be made 2 days ahead and reheated at serving time
Last updated: August 21, 2026
