Escalope is a thin, broken piece of meat pulp, round in shape, fried without breading. Escalope is made from pork, veal, beef and lamb. The escalope can be from any part of the carcass, the main thing is that it is a round piece, cut across the fibers, no more than 1 cm thick, and in the broken state, it becomes 0,5 cm thick.
The very name escalope denotes the peel of a walnut, it would seem that what does the meat have to do with it, but the fact is that when a thin piece of meat is fried at a high temperature, it begins to curl up and resembles a nutshell in its outlines. To prevent this from happening, the meat is slightly cut during frying.
You need to fry the escalope over high heat, put just a few pieces in the pan so that the meat is not cramped in the pan. When the pieces are very dense, they can begin to secrete juice and then instead of fried, you get a stew, and this dish no longer has anything to do with escalope.
Another secret of cooking escalope is that the meat must be pepper and salt at the moment when it is in the pan, and not before that. As soon as the escalope has acquired a golden color, it is turned over and salted and pepper again.
A properly prepared escalope, after being laid out on a plate, leaves a little reddish-brown juice on it.
The escalope should be cooked just before serving. It is better to choose fresh, not frozen meat for the escalope, in this case, the dish will turn out to be tasty, juicy and healthy.
An escalope can be garnished with potatoes, rice, vegetable salad, boiled or stewed vegetables.
Classic Pork Escalope
Ingredients:
- Pork pulp – 500 gr.
- Salt – to taste
- Pepper to taste
- Vegetable oil – for frying
Cut the pork into pieces no more than 1 cm thick. Beat off until their thickness is about 5 mm.
Heat oil in a frying pan. Lay out the pieces of meat so that they do not touch each other. Fry on one side for no more than 3 minutes. Before turning the meat, salt and pepper it, salt and pepper the fried side in the same way, fry for another 2 minutes.
The escalope is ready, mashed potatoes can serve as a side dish, but if you don’t want to mess with cooking it, you can just serve a vegetable salad.
Escalope with tomatoes
This is not a classic escalope, but that doesn’t make it any less delicious.
Ingredients:
- Pork pulp – 350 gr.
- Tomato – 2-3 pcs.
- Hard cheese – 50 gr.
- Egg – 1 pcs.
- Flour – 2 Art. l
- Salt to taste
- Pepper to taste
- Vegetable oil – for frying
Cut the pork across the grain into slices 1-1,5 cm thick. Beat well.
Beat an egg in a bowl, add salt and pepper, pour flour into another container.
Heat vegetable oil in a frying pan.
Dip each piece of meat in an egg, then in flour and put in a hot frying pan. Fry for 3 minutes on each side.
Cut the tomatoes into thin slices, grate the cheese on a coarse grater.
Put tomato slices on the fried meat and sprinkle with grated cheese on top, cover the pan with a lid and fry over low heat for a few more minutes so that the cheese melts and soaks the meat a little.
Serve hot and garnish with a sprig of herbs. Garnish optional.
Pork escalope with pear and pumpkin garnish
A real festive dish.
Ingredients:
- Pork pulp – 350 gr.
- Onions – 1/2 pc.
- Hard pear – 1 pc.
- Pumpkin – 150 gr.
- Balsamic vinegar – 2 tbsp l.
- Dry white wine – ½ cup
- Olive oil – for frying
- Butter – a small piece
- Salt – to taste
- Pepper to taste
Cut the meat into slices about 1 cm thick, beat thoroughly.
Cut the onion into thin half rings. Peel the pear, remove the core, cut into thin slices. Peel the pumpkin and cut into cubes.
Melt the butter in a frying pan, add olive oil to it, heat well, fry the escalope over high heat for 2-3 minutes on each side.
Transfer the escalope to a plate and cover with foil or plastic wrap.
Reduce the heat under the pan to moderate, add a little olive oil. Place onion and pumpkin. Add salt, pepper and dry wine. Simmer for 10 minutes, then add the pear, simmer for another 5 minutes, put the fried escalope in the pan, pour in the balsamic vinegar. Salt and pepper.
Turn off the gas and leave the meat covered for 2-3 minutes.
Serve hot and garnish with herbs.
Chicken escalope in a creamy sauce
It is customary to make a classic escalope from red meat, but no one forbids us to fantasize, so traditional pork and veal can be easily replaced with chicken or turkey.
Ingredients:
- Chicken fillet – 2 pcs.
- Flour – 1 Art. l
- Butter – a small piece for frying
- Vegetable oil – for frying
- Garlic – 1 teeth
- Chicken broth – 150 ml.
- Cream – 120 ml.
- Mustard – 1 tsp
- Dill – a few twigs
Thoroughly beat the chicken fillet. Add salt and pepper to the flour, roll the chicken fillet in it and fry on both sides over high heat. Transfer to a plate and cover with foil or plastic wrap.
In a saucepan, melt the butter, fry the finely chopped garlic in it, add the chicken broth to it, turn the heat to maximum and cook until the volume decreases three times. Add cream, bring to a boil and cook for a couple of minutes until the sauce thickens. Add mustard, finely chopped dill to it, stir and remove from heat.
Serve the chicken escalope with hot sauce. Garnish of your choice.
Baked escalope
Ingredients:
- Pork pulp – 4 pieces
- Mayonnaise – 3 tbsp. l.
- Olive oil – for frying
- Luk – 1 No.
- Hard cheese – 50 gr.
- Salt – to taste
- Pepper to taste
Beat off the pork escalope, put in a greased baking dish. Salt and pepper.
Cut the onion into rings and put it on top of the meat. Grease with mayonnaise and sprinkle with finely grated cheese.
Preheat oven to 220 degrees. Put the dish there and bake for half an hour over high heat, then reduce the gas, lower the temperature to 180 degrees and bake for another hour.
Bon appetit!
As you can see, there are a lot of variations on the escalope theme, so it is not necessary to adhere to the classic recipe, it is quite possible to give free rein to your culinary imagination, ideas for which you can find on our pages.