Gratinated Milanese cutlet

Discover our Roussette de Savoie white wine around an Italian dish! The Milanese escalopes au gratin to discover with fresh pasta.

• Fresh cream
• Roussette de Savoie white wine from Domaine Chevallier Bernard
• Parmesan cheese
• Fresh tagliatelle
• Broccoli
• Butter
• Breadcrumbs
• 1 egg
• Flour
• Mozzarella
• Parma Raw Ham
• 1 Turkey cutlet per person

Making

1. Start by preparing the cutlets. Arrange 3 plates, the first with flour, the second with the beaten egg and the third with breadcrumbs mixed with half and half grated Parmesan.
2. Flatten the cutlets with a rolling pin. Cover the escalope with flour, then dip it in the egg and then in the breadcrumbs and Parmesan mixture.
3. Leave to rest in the fridge for at least 20 minutes to ensure that the crisp is cooked properly.
4. Cook the broccoli in water and set aside.
5. Cook the cutlets in butter in a pan. Once cooked, put them in a baking dish.
6. Turn on your oven in grill mode at 200 °.
7. On each cutlet, add a slice of ham and a slice of mozzarella. Bake.
8. Cook the tagliatelle.
9. Place the broccoli in a pan and add cream and Parmesan. Let it heat while the cheese melts in the oven!
10. Serve the pasta covered with broccoli in Parmesan sauce with each cutlet.
11. To taste with our Roussette de Savoie white wine.