How to make escalopes?
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Meat occupies a permanent place in the diet of most people. There are many options for its preparation. Each recipe has its own cooking characteristics, including escalopes. This dish is a thinly broken off piece of meat, fried without breading. Let's look at how to make escalopes from the most popular types of meat: pork, beef, and chicken.
Cooking pork escalopes is simple and easy, the main thing is to follow the rules and step by step in cooking.
- 500 grams of pork meat (pitted, preferably fillet)
- Cooking oil for frying
- Cut the pork into pieces so that they do not exceed 1 centimeter in thickness.
- Beat off the meat so that in the end the thickness of the piece is not more than 0.5 cm.
- Heat a vegetable oil in a wide pan.
- Put the pieces of meat so that they do not touch each other, and fry for 3 minutes on one side.
- Before you begin to fry the other side, salt and pepper the piece and turn it over.
- Fry the meat for another two minutes, then salt, pepper and remove from heat.
This dish is perfect for garnish with mashed potatoes or vegetable salad, which, by the way, is much better absorbed with meat.
Despite the fact that the classic escalope recipe was written above, people went further and began to experiment. So came the escalope or beef steak. In Italy and Spain, for example, beaten off beef meat is breaded with bread crumbs and grated cheese. In this recipe we will use breadcrumbs.
- 600 grams of beef. It is advisable to take boneless fillets and large amounts of fat.
- 1 tablespoon cold water
- 1 fresh chicken egg
- 50 grams of flour
- 4-5 tablespoons of breadcrumbs
- Spices for meat (according to your taste)
- Cooking oil for frying
- Rinse the meat, dry it and cut into 1 centimeter thick slices.
- As in the case of the previous recipe, repel the meat until it becomes twice thinner, that is, up to 0.5 centimeters.
- Prepare the pieces on both sides, salt and pepper, add your favorite seasonings and leave to marinate for 15 minutes.
- At this time, prepare the breading: in a separate bowl, beat the eggs with salt and pepper.Pour the flour on a clean plate, pour the breadcrumbs onto another plate.
- Now, roll each piece of the future escalope into flour, then drop it into the egg and then into the breadcrumbs.
- After you have done so with each piece, put it on a plate and put it in the fridge for an hour.
- After an hour, heat the vegetable oil for frying in a pan and fry each piece of beef for 5 minutes on each side until golden brown. Before use, be sure to check readiness - pierce a piece with a fork or cut it in half. Meat should be gray, red juice should not flow from it - blood.
If meat is ready, serve on the table. As with pork, vegetables are great for meat.
Chicken escalope is cooked the same way as pork, but we diversify the recipe with lemon.
- 2 chicken breast fillets
- 50-60 grams of flour
- 2 tablespoons chopped parsley
- 3 tablespoons lemon juice
- Olive oil for frying
- Slice the chicken breasts to a thickness of 1 centimeter.
- Beat the meat through a plastic film up to 0.5 centimeters.
- Salt, pepper, roll in flour.
- Heat the olive oil in a wide pan and place the chicken.
- Fry the meat until brown (not burnt), then pour in lemon juice, water, cover and simmer until the sauce thickens. Keep in mind, for too long the chicken should not be stewed, otherwise it will become stiff.
Before serving, sprinkle chicken with grated cheese and, if necessary, parsley - it is perfect for meat.