1 In the morning for midday
a) On a plate arrange your escalopes, salt and pepper them
then sprinkle with porcini powder and pour your milk over them and refrigerate for 2 hours.
2 Drain your escalopes and in 3 plates or dishes arrange in the first the flour, in the second the egg that you will have beaten with the milk from the marinade and in the third the cantal, breadcrumbs and walnut powder well mixed.
3 Then coat the escalopes following this order: flour then egg and finally bread them in the last mixture.
4 In a large pan melt your butter with a splash of oil, when it is foamy place your escalopes in it and cook gently 6 minutes on each side then turn off the heat, cover and let rest like this for 15 minutes.
Arrange your escalopes on hot plates, put your pan back on the heat and deglaze with your lemon juice and coat your escalopes with it.
Serve for example with tagliatelles coated in walnut butter or spinach wilted with crushed hazelnuts.
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