Escalope - what is this dish?

Escalope - what is this dish? Have you ever thought about this ever? Let's figure it out.

Escalope the French call equal, correctround shaped meat strata. Prepare an escalope can be not only from the usual for us sorts of meat (beef, pork or lamb), but also game. Poultry is also no exception. A real escalope is a piece of meat cooked without any frills.

Some subtleties

Let's talk about raw materials for cooking thisappetizing meals. Escalope, the recipe of which you will certainly get today, is prepared practically from any meat. But it must be a clipping. If you are offered an escalope on a bone, then you can blame this person for culinary ignorance and you will be absolutely right. There are also no escalopes from the femur located centrally.

To the size of a piece of special requirements is notis presented. Typically, the classic size is about 10 centimeters in diameter. But if you take into account that such meat is served in pairs (two pieces per serving), then even this is already too much.

The dish is prepared without the use of breading. This is an unwritten rule! And if in the recipe there are the words "bread crumbs", then before you is definitely not a recipe for a classical escalope. The only thing that a mistress can allow, when preparing this dish in its traditional form, is to season the meat with salt and black pepper.

Culinary tricks

Deciding to please the household with a meaty delicacy inthe kind of escalope, remember that the meat from which it will be prepared must be fresh. The defrosted semi-finished product will no longer work. Then you will get just a piece of fine roasted tenderloin, but no more. Of course, it will look appetizing, but, alas.

We remind you that the conversation goes on the topic "Escalope - what is this dish", so we will consider all the nuances.

You need to cut the meat across the fibers. Ask: "Why?" Such cutting will give the meat the necessary softness, as well as juiciness.

The important point is the thickness of the raw semi-finished product. Not more than 1.5 cm. This thickness provides an excellent roasting of the dish, while preserving the necessary juiciness of meat.

The common form of an escalope is the right circle. But any configuration is allowed, so different rhombuses, squares and even flowers also have a right to exist.

Before putting the piece in the frying pan, itsshould be slightly discouraged. If the raw material used beef, then you need to take this process a little more time than for pork. The latter fights back faster and easier.

A bit of advice: in order not to wash the kitchen of blood and small pieces of meat, before wrapping it, wrap the piece in a bag.

Escalope - what is this? This is a fairly fried "without blood" piece of meat. Let's leave blood for steaks, but that's another story.

Fry correctly

So, we need high-quality meat roasting beforestunningly ruddy and deliciously crispy. When the meat is on the plate, it can emit brown juice, but it should be cut without problems and do not create the impression of an old sole.

Here is a step-by-step instruction on how to achieve this:

Preheat the frying pan.
We add a little oil.
Fry the piece first on one side for about five minutes. Orientation is the color of meat: it must change to white-gray.
We turn and fry for another four minutes.

Pieces always fry one by one, a maximum - a couple. If you put everything at the same time, then the meat juice will turn your escalopes into a regular stew.

Do not like crispy crust? Then, before you send the meat to the frying pan, make shallow cuts on the surface of the piece, about one centimeter. Then, during cooking, the meat will remain a smooth piece.

Classic escalope

The recipe for cooking is simple. We will need:

pork tenderloin;
a little bit of oil for frying;
salt and pepper.

We cut our notch across the fibers, not forgettingabout the optimal thickness of 1.5 centimeters. Carefully beat off, we give the shape we need and put it on a pre-heated frying pan. If the pan does not have a non-stick coating, add a little oil. Fry the meat on both sides before forming a crispy crust.

We prepare the escalope in the oven

Here is another variation of the recipe: an escalope in the oven. Non-standard, but delicious. We will need:

pork;
some cheese (preferably solid);
breadcrumbs;
vegetable oil;
egg yolk;
a pair of garlic cloves;
salt and pepper.

Cut the meat into portions and lightly beat. Then fry each piece in a hot frying pan for about a minute on each side, do not forget to salt and pepper.

Next, we prepare a mixture of the remaining products: grated cheese, rusks, garlic and egg yolk. Lubricate it with every piece of meat and put it on a baking tray. Bake in preheated to 200 degrees oven for about 15 minutes.

Here are a few more options for making this dish.

Escalope (photo below) under cream sauce

For preparation it will be required:

pork;
3 tablespoons cream;
a small spoonful of soy sauce and mustard;
spices to taste.

Preparation of an escalope in this interpretationbegins with the process of mixing soy sauce with mustard. Then with this mixture we rub the pre-cut portioned pieces and leave to marinate for about 25 minutes. We pass the garlic through the press, add it to the cream. Here we add a mixture of peppers. We dip each piece into this mixture. Leave them for another 10 minutes. Then fry and can be served to the table.

Now you can not just cook an excellent meat dish, but also give an answer to the question: "Escalope - what is it?"