Beef Milanese Fest

Beef Milanese Fest

Golden herb-crusted beef escalope with a vibrant citrus finish.

PREP TIME COOK TIME
20 minutes 10–12 minutes
Yields: 3–4 servings

Ingredients

4 thin beef escalopes
to taste Brisca Herb 'n' Salt
½ cup all-purpose flour
2 eggs, beaten
1 cup breadcrumbs
¾ cup Parmesan cheese, finely grated (divided)
as needed neutral oil (for frying)
plenty Brisca Zest Fest

Instructions

1

Season: Pat beef escalopes dry and season both sides generously with Brisca Herb 'n' Salt.

2

Prepare Coating: In three shallow bowls, place flour in the first, beaten eggs in the second, and mix breadcrumbs with ¼–½ cup dried herbs and half of the grated Parmesan in the third. The mixture should look visibly green and aromatic.

3

Coat: Dip each escalope into flour, shaking off excess. Dip into egg, then press firmly into the herb-Parmesan breadcrumb mixture until fully coated.

4

Cook: Fry escalopes in neutral oil (about ½–1 cm depth) over medium heat for 2–3 minutes per side until deeply golden and crisp, or air fry at 200°C for 8–10 minutes, flipping halfway, until golden and cooked through.

⏱ 2–3 minutes per side 🌡 200°C (air fry option)
5

Sauce Moment: Drizzle plenty of Brisca Zest Fest over the hot Milanese or serve on the side for dipping.

6

Finish: Sprinkle remaining grated Parmesan generously over the top just before serving.

Notes

For a very herby crust, mix ¼–½ cup total dried herbs into the breadcrumbs. A balanced blend works best, such as dried oregano, thyme, basil, and finely crushed rosemary.

Made with:Zest Fest, Herb 'n' Salt

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Select ingredients to add to your cart

Zest Fest

Zest Fest

LE 350.00

Herb 'n' Salt

Herb 'n' Salt

LE 150.00

Beef Milanese Fest

zest-fest,herb-n-salt ["meat","zest-fest","herb-n-salt","ramadan-day-thirteen","crispy","main-dish","gathering"]