Escalope Pané (Boftek)
Escalope Pané (Boftek)
Description
Escalope Pané, also known as Boftek in Egypt, is a classic dish featuring thin, breaded cutlets fried to crispy perfection. This recipe offers a delightful contrast of textures: the tender veal or beef escalopes are coated in a crisp, golden breadcrumb crust.
Ingredients
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For the Breading
Instructions
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Add the thin slices of boftek to a bowl and season with salt, pepper, nutmeg, seven spices, mustard, and onion water. Mix well.
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Prepare a bowl with flour and starch.
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Prepare a second bowl with a whisked egg, salt, pepper, and milk.
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Prepare a third bowl with breadcrumbs.
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Cover the seasoned boftek slices (one by one) with flour, then dip in the egg mixture, then cover with breadcrumbs. Press while covering so the breading will not fall off easily.
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After breading all the boftek, refrigerate for at least 30 minutes before frying.
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Heat up oil with a piece of butter over medium heat. Add the boftek to the oil, and don't flip until the first side is fully cooked.
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When the first side is cooked, flip to fry the other side.
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