Meat is perhaps one of the first food products mastered by our ancestors from time immemorial. Fried at the stake, with the aroma of haze, it has become the oldest culinary masterpiece. And although the darkness of centuries has passed since then, it is this type of heat treatment that remains the most beloved and delicious for most of us.
What are escalopes
Do you know what the simplest option of frying looks like? You cut a good piece of pork with a small layer of fat from the
loin , beat it off, add salt and pepper - and to a skillet or grill! The meat is baked, emanating from the aroma, and you just can't wait to try it. A few more minutes - and you have a magnificent escalope (pork) on your plate. How to cook it according to all the subtleties of culinary art? We’ll tell you about this, introduce you to the best recipes of national cuisines. And here’s what’s known about the dish: its name comes from the French language, it means smooth thin slices of rounded meat cut across the fibers, beaten and fried on both sides. Pork escalope (how to cook, read below) usually takes the best
part of the carcass: tenderloin, loin. Frying was previously done in butter, and now vegetable is also allowed. The best addition to the dish is fried potatoes, canned green peas, fresh vegetable salads.
And a few more recommendations
If you plan to serve pork escalope for dinner, how to cook it so that the meat does not turn out raw or hard? For this, a piece of pulp intended for roasting, in raw form, should not be thicker than one and a half centimeters. And when you beat him with a wooden hammer, the thickness should decrease by about half. In batter or breadcrumbs, flour, as a rule, is not dipped in pork escalope. How to cook meat in this case, so that it turns out with additional flavoring shades? Very simple: experienced chefs use various spices and seasonings! And when serving, pour portions with the very juice that the meat itself secreted. Since finely chopped pieces of pulp can be tucked during frying, they should be slightly incised from the edges.
Well, of course, in modern conditions, a pork escalope is prepared in the oven, and not just in a frying pan or barbecue grill. These are the general characteristics of the dish. Let's get down to the details and learn how to finally cope with cooking according to all the rules!
Mexican Escalopes: Preparation
Although it is believed that the homeland of the delicacy is France, we will first cook our pork escalope in Mexican style. The recipe includes recommendations for processing meat and in addition to it sauce. For 6 servings you will need about 750 g of pork, several cloves (5-6) of garlic, vegetable oil, 2-3 ripe orange fruits and freshly squeezed juice of 1 lemon. And for the sauce - a few fresh green pods of chili pepper, a pound of fresh tomatoes, 2 medium onions, again garlic and salt to taste.
Mexican Escalopes: Cooking
You should marinate the meat first. To do this, cut it into portions, carefully beat, trim and rub with garlic. Put the escalopes in a saucepan, cover and place in a cool place for 5-6 hours. Strain the sauce in advance. Boil the whole peppercorns for 3-4 minutes, remove, cool, cut in half and free from seeds. Pour the tomatoes over boiling water, remove the peel, cut into slices. Also chop onion and garlic. Put all the components in a mixer and grind until smooth. Fry each pork escalope in a pan in hot oil on both sides to a brown crust (about 5 minutes on each side). Then fill them with sauce and simmer for 15 to 20 minutes over low heat, covered with a lid. Peel oranges, divide into slices. Arrange the prepared escalopes on a warm dish, sprinkle with lemon juice, pour in the sauce. Arrange the orange slices around and serve.
From old French recipes
And here is how in France cooked pork escalopes in a pan for several centuries. The main feature of this culinary masterpiece is the famous Roquefort mold cheese, from which sauce is made. You need 2 servings: 4 raw escalope, butter, 2-3 tablespoons of brandy, half a teaspoon of ground black pepper, half a glass of high fat sour cream, 60-70 g of cheese and about 50 g of hazelnuts or peanuts. First, in butter, melting it in a pan, fry the meat, put it in a saucepan, cover with a lid so that it does not cool. Mash the cheese thoroughly with a fork, mix with sour cream and pepper. Leave a few kernels of nuts, chop the rest. Pour cognac into a cast iron or stewpan, transfer oil to it after frying the meat, turn on a strong fire. Add the sour cream mass there and beat everything with a whisk for a minute, without reducing the heat. Add chopped nuts, add salt if necessary. Arrange the escalopes on heated plates, pour the sauce, garnish with nuts and enjoy the extraordinary taste!
Escalope quick
If time is running out, there is simply no time to mess with sauces, proceed as follows. Add chopped pieces of meat to salt, pepper, sprinkle with coriander and other spices you have. Fry in butter until tender. Put on plates, and each escalope sprinkle with chopped greens of dill and parsley, pour oil from a frying pan. Perfectly combined with such meat is mashed potato with sour cream or milk.