Baked Milanese escalope

Milanese escalope: a thin breaded escalope, crisp and golden. This healthier version is baked rather than deep-fried, so it keeps all its crunch with far less fat.

Prep: 15 min  |  Cook: 18 min  |  Serves: 4  |  Difficulty: Easy

Calculated per serving from the Anses Ciqual 2025 values for each ingredient, using the quantities listed. Household measures (spoonfuls, whole items) use average weights. 329 kcal · 47 g protein · 15 g carbohydrate · 8 g fat

Ingredients

• 4 veal escalopes or chicken
• 1 egg
• 80 g breadcrumbs
• 40 g Parmesan
• 1 lemon
• salt and pepper

Method

1. Flatten the escalopes. Mix the breadcrumbs and Parmesan.
2. Dip each escalope in the beaten egg, then in the breadcrumbs.
3. Place on a baking tray and spray with a little oil.
4. Bake for 18 minutes at 200 °C, turning halfway through. Serve with lemon.

Nutritional benefits

Baked rather than fried, the breaded escalope does not absorb frying oil: you keep the crunch while cutting the fat. Veal or chicken provides lean protein. With vegetables or a salad, it is a balanced meal that children enjoy.

Variations and swaps

• With chicken or turkey.
• Oat flake crumb.
• Milanese style (with tomato pasta).
• Homemade cordon bleu (cheese in the middle).

Storage and making ahead

Keep for 2 days and reheat in the oven to stay crisp; can be frozen breaded and raw.

💡 Good to know

Spray a little oil over the crumb before baking: this is what makes it brown and crisp up as if pan-fried, with no deep-frying.

Read more

Discover more high-protein recipes · healthy & balanced recipes · kids’ recipes.

The foods in this recipe: veal escalopes · chicken · egg · breadcrumbs · Parmesan.

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