Escalope - what is this dish? Have you ever thought about this? Let's figure it out.
The French call escalope flat, regular round-shaped meat layers. You can cook an escalope not only from the usual varieties of meat (beef, pork or lamb), but also game. Poultry is no exception. A real escalope is a piece of meat cooked without any frills.
Some subtleties
Talk about the raw materials for preparing this mouth-watering dish. Escalope, the recipe of which you will certainly get today, is prepared from almost any meat. But it must be a tenderloin. If you are offered a bone-on escalope, you can blame this person for culinary ignorance and you will be absolutely right. There are also no escalopes with a centrally located
femur.There are no special requirements for the size of the piece. Typically, the classic size is approximately 10 centimeters in diameter. But if you take into account that such meat is served as a pair (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 the recipe contains the words "breadcrumbs", then you definitely do not have a recipe for a classic escalope. The only thing that the hostess can allow when cooking this dish in its traditional version is to season the meat with salt and black pepper.
Culinary Tricks
Having decided to please the household with meat yummy in the form of an escalope, remember that the meat from which it will be prepared must be fresh. Defrosted cake mix is no longer suitable. Then you get just a piece of perfectly fried tenderloin, but nothing more. Of course, she will look appetizing, but, alas.
We remind you that the conversation is about "Escalope - what kind of dish", so we will consider all the nuances.
It is necessary to cut the meat across the fibers. Ask: “Why?” Such cutting will give the meat the necessary softness, as well as juiciness.
An important point is the thickness of the raw semi-finished product. No more than 1.5 cm. This thickness provides excellent frying of the dish, while maintaining the necessary juiciness of meat.
The generally accepted form of escalope is the right circle. But any configuration is allowed, so various rhombuses, squares and even flowers also have a right to exist.
Before you put a piece on the pan, it should be slightly discouraged. If beef was used as raw material, then it takes a little more time to devote to this process than for pork. The latter beats off both faster and easier.
A quick tip: so you don’t wash the kitchen from blood and small pieces of meat before wrapping it, wrap the piece in a bag.
Escalope - what is it? This is a moderately fried “bloodless” piece of meat. We’ll leave the blood for the steaks, but that's another story.
We fry right
So, we need a high-quality roasting of meat to a stunningly ruddy and deliciously crisp. When the meat is on the plate, it can give off brown juice, but should be cut without problems and not give the impression of an old sole.
Here is a step-by-step instruction on how to achieve this:
- Heat the pan.
- Add some butter.
- First, fry the piece on one side for about five minutes. The reference is the color of the meat: it should change to white-gray.
- Turn over and fry for another four minutes.
The pieces are always fried one at a time, maximum - a pair. If you put everything to fry at the same time, the meat juice will turn your escalopes into regular stew.
Don't like crisp? Then, before sending the meat to the pan, make shallow cuts on the surface of the piece, about one centimeter. Then in the process of cooking the meat will remain an even piece.
Classic Escalope
The recipe is simple. We will need:
- pork tenderloin ;
- some oil for frying;
- salt and pepper.
We cut our tenderloin across the fibers, not forgetting the optimal thickness of 1.5 centimeters. Gently beat off, give us the shape we need and put on a preheated pan. If the pan does not have a non-stick coating, add a little oil. Fry the meat on both sides until golden brown.
Cooking escalope in the oven
Here's another variation of the recipe: escalope in the oven.
Non-standard, but tasty. We will need:
- pork;
- some cheese (preferably hard);
- breadcrumbs;
- vegetable oil;
- egg yolk;
- a pair of garlic cloves;
- salt and pepper.
Cut the meat in portions and lightly beat. Next, fry each piece in a hot frying pan for about a minute on each side, not forgetting to salt and pepper.
Next, prepare a mixture of the remaining products: grated cheese, crackers, garlic and egg yolk. Lubricate it with each piece of meat and lay on a baking sheet. Bake in an oven preheated to 200 degrees for about 15 minutes.
Here are some more cooking options for this dish.
Escalope (photo below) with cream sauce
To prepare you will need:
- pork;
- 3 tablespoons cream;
- a small spoonful of soy sauce and mustard;
- spices to taste.
The preparation of escalope in this interpretation begins with the process of mixing soy sauce with mustard. Then with this mixture we rub the pre-sliced portioned slices and leave to marinate for about 25 minutes. Pass the garlic through the press, add it to the cream. Add a mixture of peppers here. Dip each piece into this mixture. Leave them for another 10 minutes. Then fry and can be served.
Now you can not just cook an excellent meat dish, but also give an answer to the question: “Escalope - what is it?”