Milanese Veal Escalope with Mozzarella, Served with Conchiglioni in Tomato Sauce

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

1. 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

2. 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

3. 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

4. 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

5. 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

6. 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

7. 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