- 50 g parmesan
- 5 tbls breadcrumbs
- 1 egg
- 2 tbls milk
- 3 tbls flour
- 4 escalopes
- salt and pepper
- oil for frying
Lightly season the escalopes with salt and pepper.
Whisk breadcrumbs, flour, thyme, salt and pepper in a bowl. Grade the parmesan cheese and add it to the mixture.
Beat the egg with the milk.
Dip the escalopes firstly in the egg mixture and then into the breadcrumb and parmesan mix.
Make sure that the escalopes are completely covered in breadcrumbs.
Fry them in a in a hot pan, around 5 minutes for each side.