They say that thirty years ago there were much less foreign words in the Russian language than now. In any case, in everyday life. And now, words like a computer or the Internet have become "popular." Even there appeared a kind of neologisms related to participation in social networks, such as “freeze” or “followers”.
A lot of beautiful, unusual names of dishes, especially meat, came into everyday life. In fact, even our mothers knew only chops, roast, goulash and boiled veal. Well, barbecue yet. And those who had the opportunity to go to expensive restaurants knew a little more.
And now, any housewife can cook a pork escalope , the recipe for this common dish is widely known. If there is even one person who does not love him, then it will most likely be a Muslim who does not eat pork for religious reasons. And even if he suddenly “sins” and tries a pork escalope, he is unlikely to adhere to such strict rules in the future - this dish is so delicious. Everyone loves him. That's just how to cook a pork escalope, few know. Or have you never tried cooking it.
It’s actually not so difficult to cook a pork escalope. The recipe is quite simple, and as a rule, every housewife has products for its execution in the refrigerator - just a pound of pork (a loin or a kidney portion is suitable), a spoonful of butter and two of vegetable oil, and, of course, you need a little salt and pepper, unless, of course, the family does not adhere to a salt-free diet.
However, how to cook pork escalope without salt, and is there any sense in it at all? This is a philosophical rather than a culinary question. Who likes what. So, we are preparing a pork escalope , the recipe of which, as we now see, is very simple.
First you need to cut the meat into pieces of a centimeter and a half thick, maybe less. Be sure (!!!) to cut across the fibers. We beat off the resulting pieces with a wooden hammer, and the incident tendons should be cut with the tip of the knife (it is better if the knife is sharp). If there is lard on a piece, we make incisions in it. Now you need to dry the pieces with a paper towel, season with salt and pepper to taste or skip this step altogether, heat the oil in a pan and fry the pieces until cooked.
At the same time, the pork escalope, the recipe of which is now being considered, is enough to fry for a minute or a little more on each side. You should carefully monitor the pan and in no case leave it, otherwise tender meat can be easily spoiled by overcooking it. And at the very end of frying, you can add butter to the pan.
The side dish is traditionally used fried potatoes or boiled vegetables. You can make a German dinner: escalope with sauerkraut. Beer is optional. Before serving, you can pour the escalope with the same delicious juice that remains in the pan after frying. Giving it to the cat will be blasphemous.
The recipe considered is not the only one. But any other provides for boneless boneless or diced, cut into portioned pieces and beat them with a wooden hammer. Garnished with vegetables (options are possible). But the cooking of meat may vary.
For example, after beating, you can fry the pieces over high heat in a frying pan and only greased with vegetable oil (but NOT in oil) until a brown crust forms, and then reduce the heat to a minimum, cover the pan with a lid and fry until cooked. After this, add water to the juice remaining in the pan, boil, and then pour the escalopes into the resulting broth to soak. Of course, the dish will turn out completely different. Complicated? No. But very tasty.