Escalope - what is it and how to cut meat correctly, cooking recipes

Tender juicy meat cut into slices and fried on both sides is called escalope. It is prepared from different meats, but the pork escalope is rightfully considered the most appetizing.

Here are a few rules to consider before frying or baking pork escalope:

1. Choose the most tender parts for this dish - loin, tenderloin or ham.
2. Beat the meat before frying.
3. The pieces themselves are cut across the fibers, and their thickness should be 1-1.5 cm.
4. Do not cook escalope breaded. You can cook pork escalope in a frying pan, on the grill or in the oven.
5. Use any spices or marinade to add flavor.
6. The best side dishes for escalope are potatoes and vegetable stew.
7. To improve the taste of the escalope, serve it with a side dish and pour the meat juice on top.

Pork escalope with cheese and mushrooms

Simple cuts of meat can be made more appetizing with just a couple of ingredients. Mushrooms will add flavor, and the cheese will give the dish a baked crust.

Ingredients:

• half a kilo of pork tenderloin;
• 1 onion;
• 50 gr. hard cheese;
• 100 gr. champignons;
• mayonnaise;
• salt, black pepper.

Preparation:

1. Cut the meat into pieces and beat with a culinary mallet.
2. Fry the pieces in a frying pan on both sides. Season and add salt as you go.
3. Cut the champignons into slices and the onion into half rings.
4. Grate the cheese.
5. Brush each piece of meat with mayonnaise on one side.
6. Place the onion on the greased side and the champignons on it. Lightly salt.
7. Bake for a quarter of an hour at 180°C.
8. Take out the finished escalopes while they are still hot, sprinkle with cheese.

LiveInternetLiveInternet

Tuesday, October 15, 2013 21:06 + in quote book Escalope is not just a chop An even round piece of meat tenderloin, lightly beaten and fried without any breading - this is a real escalope. This miracle of gastronomy is prepared surprisingly simply and quickly, and the result speaks for itself - a natural product of a healthy table. Escalope is not just a chop, it is a philosophy of a tasty life. What is an escalope? The word "escalope" is translated from the Old French "eschalope" as "walnut shell". Apparently, the comparison was made because of the appearance of the shriveled piece of fried meat, which resembled the shell of a walnut. To avoid wrinkles in the finished escalope, several simple techniques are used: a piece of meat is cut on one side, peppered and salted in a frying pan. Meat dishes made from whole pieces of meat are usually named after the part of the animal carcass from which they are prepared or according to the method of frying. So, rump steak is a beef cutlet fried in breadcrumbs, roast beef is a piece of baked beef, and langet is a tenderloin chop. An escalope is not a part of an animal carcass; it can be prepared from any part of the flesh, but a smooth piece of pork, beef, turkey, lamb, chicken, and so on. However, most often escalope is red meat. The second distinguishing feature of the escalope from its “brothers” and “sisters” is that a piece of meat is lightly beaten, retaining all the nutritional juices, and is not subjected to any preliminary cooking in the form of marinating or breading. Immediately after giving the meat a round, even shape, it is laid out in a frying pan and fried on both sides. Secrets of a delicious escalope For escalope to give all the taste and aroma of natural meat, you need to know a few secrets of its preparation. The best meat for escalope is fresh, chilled, not frozen. The most tender escalope is made from veal or pork tenderloin or loin. The meat should be clean, without streaks, with a minimum amount of fat. The escalope is cut into even medallions, no more than two centimeters thick. The finished pieces are slightly beaten up to one centimeter in the cut and small cuts are made on one side of the escalope. The frying pan for frying meat should be red-hot; the escalope is fried by dipping the prepared pieces into sizzling butter. Do not fill the entire frying surface of the pan with pieces of meat, otherwise the meat juice will spill out and the escalope will be stewed, not fried. Lay out several prepared pieces and quickly fry them. Salt and pepper the pieces of meat already in the frying pan. The escalope is fried quickly, as soon as a golden brown crust forms, it is turned over and fried on the other side, pepper and salt again. Escalopes are not prepared for future use; they are served immediately. The next day the meat becomes tough and loses its taste. If the escalope is cooked according to all the rules, then a trickle of brown-red juice will appear on the plate where it is placed. The fried escalope is served with boiled or fried potatoes, green salad, natural vegetables, boiled spaghetti and a glass of dry red wine. This is interesting. The German restaurant “Restaurant Waldgeist” serves the world's largest veal escalope, huge hamburgers and hot dogs. Drinks here are served for real gluttons - a regular glass holds two liters of liquid, the signature drink of the establishment is a five-liter glass of Bacardi-Cola “Der Bembel des Todes” (“Glass of Death”). A guest can inflict this powerful blow to the stomach on himself for only thirty-five euros. Historians describe the usual meal of Fyodor Dostoevsky, who, as we know, lived very modestly: when he was in high spirits and did not suffer from illness, he preferred cheese, nuts, oranges, lemon, salted saffron milk mushrooms, sterlet caviar and French mustard for dinner. On difficult days of melancholy, his lunch usually consisted of a cup of meat broth, veal escalopes, tea and wine. The great writer could create only on a full stomach, contrary to popular belief that a genius must be hungry. In Italian cuisine, escalopes were the name for ossi bucchi (osso buco), a Milanese veal stew. Veal osso buco. This dish, which has become widespread in the restaurant practice of European countries, was included in the international repertoire of classical restaurant cuisine under its original national name. Now in Italy escalopes are called “scaloppine”, these are classic calf escalopes. Escalope is the best fried meat: juicy, tender and soft. An overcooked and dry escalope is nonsense; such a proud title does not suit it. It's easy to prepare and the results exceed all expectations. Escalope is not just a chop, it is a piece of healthy food for real gourmets. Zhanna Pyatirikova https://www.luxurynet.ru/cuisine/6515.html

Tags:
escalope secrets of delicious escalope cooking

Cited 19 times Liked by: 3 users

Like share

0

Like

• 3
  I liked the post
• Quoted
• 0
  Saved

• Add to quote book
• 0
  Save to links

Liked3
0

Pork escalope with tomatoes

Tomatoes will add juiciness to the meat. You can add your favorite aromatic herbs and sprinkle the hot escalopes with grated cheese.

Ingredients:

• half a kilo of pork tenderloin;
• 2 tomatoes;
• 50 gr. hard cheese;
• 2 tbsp mayonnaise;
• basil;
• oregano;
• salt, black pepper.

Preparation:

1. Cut the meat into pieces. Season with salt and pepper, fry in a frying pan on both sides.
2. Cut the tomatoes into circles.
3. Grate the cheese.
4. On one side, grease the escalopes with mayonnaise.
5. Place 1-2 slices of tomato on the meat.
6. Sprinkle with basil and oregano.
7. Bake for a quarter of an hour in the oven at 180°C.
8. Get ready escalopes. While they are still hot, sprinkle with cheese.

We fry correctly

So, we need high-quality frying of meat until a stunningly golden brown and deliciously crispy crust. The meat may release some brown juices when it reaches the plate, but should cut smoothly and not look like old soles.

Here are step-by-step instructions on how to achieve this:

1. Heat up the frying pan.
2. Add a little oil.
3. Fry the piece first on one side for about five minutes. The color of the meat serves as a guide: it should change to white-gray.
4. Turn over and fry for another four minutes.

The pieces are always fried one at a time, or in pairs at most. If you fry everything at the same time, the meat juice will turn your escalopes into a regular stew.

Don't like crispy crust? Then, before sending the meat to the frying pan, make shallow cuts on the surface of the piece, about one centimeter. Then, during the cooking process, the meat will remain an even piece.

Escalope in batter

The airy batter will make the pieces of meat more filling. You can prepare the batter according to your favorite recipe or use this recipe as a basis.

Ingredients:

• half a kilo of pork tenderloin;
• 2 eggs;
• 2 tbsp flour;
• salt;
• black pepper;
• 2 tablespoons of mayonnaise.

Preparation:

1. Cut the pork into pieces and beat.
2. Fry on both sides. Season with salt and pepper.
3. Prepare the batter: mix eggs, flour and mayonnaise. Beat with a fork.
4. Dip each escalope in batter and fry until cooked.

Pork escalope on the grill in Bulgarian style

We take:

• Meat – 3 pieces.
• Onion – 3 pcs.
• Bell pepper.
• Greenery.
• Ketchup, sour cream - 3 spoons each.
• Suneli hops, garlic pepper, salt - a pinch.

Preparation:

1. Chop one onion and mash it to release the juice. Cut the rest into half rings.
2. Lightly pound the pork, rub with the seasonings suggested in the recipe, and place in a bowl with mashed onions. Pour in sour cream and ketchup.
3. Finely chop the flesh of the sweet pepper, chop the greens, and add to the meat. Mix with your hands and press down the weights. Leave to marinate for a day, placing it on the refrigerator shelf.
4. Preheat the oven, place the meat pieces on the grill. Place a baking tray down to drain the fat.
5. Cook for 30 minutes until fully cooked.

[/message] Using this technology for preparing escalopes, you can fry escalopes on the grill during a picnic. [/message]

Escalope with aromatic herbs

Rub your cuts of meat with your favorite herbs and spices to add unforgettable flavor to the dish. You can complement the bouquet specified in the recipe or replace any seasoning.

Ingredients:

• 500 gr. pork;
• tarragon;
• thyme;
• salt;
• black pepper.

Preparation:

1. Cut the meat into pieces. Beat it off.
2. Prepare a mixture of herbs, pepper and salt.
3. Rub each piece of meat with the aromatic mixture.
4. Bake the pork escalope in the oven (50 minutes at 180°C) or fry in a frying pan until cooked.

Some subtleties

Let's talk about the raw materials for preparing this delicious dish. Escalope, the recipe for which you will certainly receive today, is prepared from almost any meat. But it must be a tenderloin. If you are offered an escalope with a bone, you can accuse this person of 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. As a rule, the classic size is approximately 10 centimeters in diameter. But if you take into account that such meat is served in pairs (two pieces per serving), then even this is 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 this is definitely not a recipe for a classic escalope. The only thing the housewife can allow when preparing this dish in its traditional version is to season the meat with salt and black pepper.

Marinated pork escalope

Marinate the meat, it will turn out soft and tender. You can also customize this recipe to your taste by preparing your favorite marinade.

Ingredients:

• 500 gr. pork tenderloin;
• 1 tbsp soy sauce;
• 1 teaspoon wine vinegar;
• 2 garlic cloves;
• black pepper;
• oregano;
• coriander.

Escalope in foil

Meat in foil is cooked in its own juices. If you want to please yourself with a juicy piece of selected aromatic meat, this recipe is for you.

Ingredients:

• half a kilo of pork tenderloin;
• 1 onion;
• 1 tbsp wine vinegar;
• salt;
• black pepper;
• 50 gr. hard cheese;
• 2 eggs.

Preparation:

1. Cut the meat into pieces. Beat it off.
2. Chop the onion into rings.
3. Grate the cheese. Mix it with beaten eggs.
4. Rub each piece with salt and season. Sprinkle vinegar on top.
5. Place the onion on the meat and spread the cheese mixture on top.
6. Wrap the pieces in foil.
7. Bake for 45 minutes at 180°C.

Quantity matters

100 grams of today’s dish contains 140.88 kcal!

• Protein 15.86 g;
• Fat 7.58 g;
• Carbohydrates 1.62 g;

Well, how can you not love such recipes? They are light in every sense! :)

What luck to know that you can eat such dishes on a diet!

By the way, if anyone didn’t know, pork tenderloin is almost the same dietary product as chicken breast...

Seriously! Now do you understand why such an escalope has every right to be included in the weight loss menu? :)

Just don’t forget that even the lowest-calorie dish needs a good neighborhood.

Spicy escalope

Prepare this crazy delicious hot dish that goes great with both potatoes and vegetables. A spicy piece of meat along with a side dish will make an excellent dinner.

Ingredients:

• 500 gr. pork tenderloin;
• 1 lemon;
• 5 tablespoons cream;
• a pinch of coriander;
• ground red pepper;
• allspice.
• black pepper.

Preparation:

1. Prepare the marinade: mix cream with spices and salt. Squeeze the juice from the lemon.
2. Cut the meat into pieces and beat it.
3. Pour the marinade over the meat. Press down with a weight. Leave to soak for a couple of hours.
4. Fry the pork on both sides or bake in the oven.

Escalope (photo below) with cream sauce

To prepare you will need:

• pork;
• 3 spoons of cream;
• a small spoon 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 rub the pre-cut portions with this mixture and leave to marinate for about 25 minutes. Pass the garlic through a press and 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 you can serve.

Now you can not only cook an excellent meat dish, but also answer the question: “Escalope - what is it?”

Escalope with nuts

If you want to give the meat an unusual shade and piquancy, add prunes and a handful of walnuts. A special marinade will emphasize the tartness and make the escalope softer.

Ingredients

• 500 gr. pork tenderloin;
• 150 gr. hard cheese;
• 100 gr. prunes;
• a handful of walnuts;
• 5 tablespoons dry white wine;
• 2 teaspoons mustard;
• 3 tablespoons of mayonnaise.

Preparation:

1. Soak the prunes in water for 20 minutes.
2. If necessary, toast the nuts. Then chop them.
3. Finely chop the prunes and mix with nuts, seasoning the mixture with mayonnaise.
4. Cut the meat into pieces and fry until half cooked.
5. Sprinkle the meat with wine and salt while frying.
6. Grease each piece with mustard. Place a mixture of nuts and dried fruit on top.
7. Place in the oven for 30 minutes at 180°C.
8. 10 minutes before cooking, remove the meat and sprinkle with grated cheese.

How to choose meat for escalope

It is better to take fresh meat that has not been frozen. Good meat should be slightly moist but not sticky, with a fine-grained texture. The number of veins in the layers for an escalope should be minimal, and it would be better to cut each of them with a knife before cooking.

When choosing finished pieces, you need to pay attention to their thickness. The meat should be cut strictly across the grain; only such an escalope will turn out juicy and soft.

Energy value of the product (Ratio of proteins, fats, carbohydrates):

Proteins: 18.1g. (∼72.4 kcal)

Fat: 32.3g. (∼290.7 kcal)

Carbohydrates: 0g. (∼0 kcal)

Energy ratio (b|w|y): 19% | 80% | 0%