Parmesan Escalopes

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Floridia Parmesan is a hard drum shaped wheel cheese, manufactured naturally from fresh pasteurized cow’s milk. This cheese is aged up to two years and is consistent with sharp flavours. The more mature the parmesan, the stronger the flavour, and the drier, crumblier and grainier the texture. The distinctively salty, slightly granular cheese and hard body makes it ideal for grating and sprinkled over pizza and pasta dishes or stirred into soup or risottos. Try serving it as parmesan shavings in a salad or make it the feature of a cheese board. Just don’t serve it straight from the fridge — take it out an hour or so beforehand, unwrap it and let it breathe to accentuate its aroma and flavour.

Fruity, nutty, savoury, sharp
Light yellow to dark yellow
Hard to very hard
Shop product
  • Parmesan Escalopes
  • 2 tablespoons finely chopped parsley
  • ½ teaspoon finely ground black pepper
  • 4 x 100g escalopes eg pork, veal, chicken
  • ½ cup flour
  • 2 eggs, beaten
  • 2-3 tablespoons olive oil
  • 12 sage leaves
  • Lemon wedges, for serving
  • Salad, for serving
  1. Combine the Parmesan with the parsley and pepper in a shallow dish. Dust escalopes with flour and then dip each in egg, allowing excess to drip off, before coating in Parmesan mixture. Chill, covered, for 30-60 minutes.
  2. Heat oil in a frypan over moderately high heat. Crisp sage leaves in oil and then set aside to drain on paper towel. Gently fry escalopes for 1 minute then reduce heat to medium and cook for 2 minutes. Turn and cook for a further 2-3 minutes or until golden. Serve with crispy sage leaves, lemon wedges and Rocket and Pear Salad.

Note: Most often escalopes (slender pieces) of meat are coated in breadcrumbs but here we use Parmesan for a beautifully cheesy crust! Serves 4 as a main course.

Head office & Factory outlet:

Floridia Cheese Pty Ltd
327 Settlement Road 
Thomastown 3074 
Victoria, Australia

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