1. In a bowl, whisk the eggs, milk, a pinch of salt and pepper with a fork.
2. Place the breadcrumbs in a flat plate and the flour in another.
3. Pass the escalopes through the flour, then through the egg mixture, then through the breadcrumbs, pressing to make it adhere.
4. In a large pan, melt 4 tablespoons of oil. Add the escalopes and cook for 6 to 7 minutes.
5. Remove and drain on paper towels before serving. Serve with a salad of potatoes or root vegetables.