FRIJE

Instructions

• 1.   Cut the escalopes into 4 pieces (if they are not thin enough, flatten them with a rolling pin between 2 sheets of plastic wrap).
• 2.   Put flour on a plate, beaten egg with salt and pepper on a second plate, and finally a mixture of equal parts grated Parmesan cheese and breadcrumbs on a third plate.
• 3.   Dip the pieces of escalope in the flour (remove excess flour if necessary), then in the beaten egg, and then in the Parmesan/breadcrumb mixture.
• 4.   Dip the escalopes again in the beaten egg and in the breadcrumb/Parmesan mixture.
• 5.   Put the escalopes in the fridge for 15 minutes (this is very important otherwise the crust won't hold during cooking).
• 6.   Dice the deseeded tomatoes.
• 7.   Season them with olive oil, salt, and a drizzle of balsamic vinegar.
• 8.   Heat a mixture of butter and olive oil in a pan.
• 9.   When the pan is hot, sear the escalopes on both sides.
• 10.   When they are golden brown, reduce the heat and let them cook for another 5 minutes.
• 11.   Arrange the escalopes on plates.
• 12.   Sprinkle the diced tomatoes (without too much juice) and garnish with arugula.
• 13.   Drizzle with lemon juice and enjoy.

Nutritional information *