Escalope - what is hidden behind such a mysterious word? Simply put, this is a thin, tender piece of meat, fried on each side to a good crust, but retaining incredible juiciness inside. Escalope recipe is not as complicated as it might seem at first. At the same time, the technology is not so simple as not to pay attention to each stage of preparation. It's all about good processing of meat and aging during roasting. Fry the escalope in a pan or bake in the oven ... each housewife decides for herself how it is more convenient to work. Perhaps the only difference is that the escalope in the oven takes longer to bake in time.
Hot meat can be anything, the traditional recipe is for pork without a fatty edge. You can also take beef, veal, lamb, or a dietary option - escalope from turkey, chicken. In our menu: pork escalope recipes with photos of cooked dishes.
Like many interesting dishes, pork escalope originated in France. The name turned out to be consonant with "nutshell" (eschalope - French), which characterizes a hard golden crust. The experience was adopted in Russia back in the time of Peter I, when the expansion of French cuisine slowly conquered the East. In the French manner, the pork escalope recipe was perfect: the meat was beaten thinly, salted, rubbed with a pepper mixture and fried in hot oil on a grill or pan. No breading, no interrupting the taste and smell of onions, carrots and other things. But the ready-made pork escalope was supplemented with either tomatoes, or fresh herbs, or complex side dishes. We suggest starting an active cooking process - the escalope recipe with a photo is described in detail below. Housewives take note, ready in minutes!
Pork escalope in a pan recipe is useful for two reasons: firstly, the meat is fried in a small amount of natural fat - good olive oil. Secondly, rapid frying does not destroy animal protein. A simple side dish of baked tomatoes doesn't cause any food overload or overeating.