Today I present you a recipe for Milanese a la Provençal so that you can be the queen of the kitchen.
Ingredients
- 1 kilo of breaded buttock, loin ball or square
- 2 eggs
- 2 tablespoons of milk
- 8 tablespoons Provençal
- Breadcrumbs amount needed
- Oil for frying required amount
Procedure
Put the eggs in the tablespoons of Provençal and beat everything well. Pass each milanesa through the egg and then through the breadcrumbs, pressing well with your hands so that it adheres, then fry them in hot oil and put them on absorbent paper, a few minutes