Parsley Crumbed Beef Escalopes

    20 min

    The key to this recipe is the flavour of the parsley – the herb characteristic counterbalances the fried flavour with it's robust freshness; and the leaves are purposely large so that you get decent sized chunks of parsley goodness with each piece.

    Umbria, Italy
    7 people made this

    Serves: 5 

    • 2 eggs
    • 150g breadcrumbs
    • 1 handful fresh parsley
    • 50g grated Parmesan cheese
    • 4 tablespoons olive oil
    • 1kg thinly sliced beef escalope
    • 1 lemon
    • salt and pepper to taste

    Prep:10min  ›  Cook:10min  ›  Ready in:20min 

    1. In a bowl beat the eggs with a small pinch of both salt and pepper. Separately mix together the breadcrumbs, parsley and cheese. Each piece of beef is dipped in the egg then coated in the breadcrumb mixture. Be sure to coat on the breadcrumbs lightly, you don't want too thick a layer.
    2. On medium heat, lightly fry the beef escalopes for approximately 3 minutes on each side, only turning once. They will be a lovely golden colour and should be served immediately with a wedge of lemon.

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     -  30 Dec 2012

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