What dishes did people not invent from whole pieces of fried meat! Escalope, steak, longet, rump steak, chop, beef steak, schnitzel, cutlet. The French invented the pork escalope dish and are very proud of it. Translated, it simply means “pork cutlet”. However, the Bulgarians challenge the culinary know-how - there is a “parzhola” in their national cuisine - similarly beaten and fried on all sides without a breadcrumbs cutlet. But, as Shakespeare wrote: "What does the name mean? Rose still smells great, even if it is called differently." And in our case, an amazing aroma will indicate that fried meat is cooked in the house.
The French, who strive to be “raffini” in everything, and especially in the kitchen, prescribe a pork escalope to be perfectly round or, at worst, oval. We will not be so clever as to cut the fillet with special molds, as in the expensive gourmet restaurants. In the end, it’s not in the form of the secret of this dish, but in the right meat, carefully beat it off and fry well.
How to cook escalope? Choose good boneless meat. Since this is pork, then the ideal is the chop, loin, in principle, any pulp of the back. It is best to buy fresh or chilled fillet, rather than frozen. The first step is to wash the piece, peel it of the films and cut across the fibers into pieces one and a half centimeters thick (preferably round). It is better to cut with a very sharp knife, otherwise the cutting process may be delayed until the evening.
Next, each piece must be carefully beaten off. A real pork escalope should not exceed a width of 5 millimeters. Good housewives achieve the effect that the meat becomes translucent, and at the same time whole, without tears and other injuries. Now each piece should be lightly sprinkled with black pepper. Squeeze a few cloves of garlic into a mortar or cup, salt and add half a spoonful of lemon sauce. Crush the mixture with a mortar and rub pieces of meat on both sides with it, then roll them with an “envelope” or “roll”. Leave it for half an hour, let them marinate.
Heat a skillet or grill. Before you fry the pork escalope, you need to wipe the meat with a paper towel, otherwise lemon juice will provoke a fountain of spray, and the sticking garlic will burn. Also, do not be zealous when adding vegetable oil. Pork is not lean meat at all, it is best obtained when roasted in a small amount of fat. Since the slices are well beaten, thin, and even pickled, they cook quickly. Five minutes for each side will be enough. To make them well baked, you can gently press them with a wooden spatula to the bottom of the pan.
And finally, the final touch: put the pieces of meat in a deep bowl, pour them with the juice formed during the frying process (if it is too thick, dilute with boiled water) and let stand soak. Pork escalope can be served with a variety of side dishes, but it is best suited for boiled potatoes surrounded by pickled cucumbers. If it happens that after dinner there are escalopes, you can make sandwiches from them for breakfast. Put a piece of salad on bread, an escalope on it, drizzle with mayonnaise on top, put the cucumbers cut in circles and cover it all with a second piece of bread.