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

The content of the article

• What is escalope
• What meat is suitable for cooking
• Marinade preparation
• How to fry an escalope
• Features of meat slicing
• Escalope Recipe
• Pork in a pan
• From turkey in the oven
• Pork with mushrooms
• From beef
• From chicken breast
• Pork Escalope in a slow cooker
• What is served with

Meat can be prepared in many ways. One of the most delicious is considered escalope, characterized by juiciness and delicate taste. Red wine is served with this dish, and baked vegetables or spaghetti are used as a side dish. Such meat is not pickled and does not undergo breading – this is its highlight. You can pre-grease it with a mixture of lemon juice with garlic or other sauce. It is interesting that from French the escalope is translated as “shell”. This name is explained by the fact that when the meat is fried, it becomes like a walnut shell.

What is escalope

In European cuisine, a dish consists of even round slices of tenderloin or other parts of a medium-thick carcass, pre-beaten and cooked. The meat is sautéed in a pan with the addition of butter or olive oil or baked on the grill. When frying, pieces of pulp are not breaded. Salt and ground pepper are added, as a rule, during the heat treatment – so the dish does not lose its softness. To make it juicy and melting in your mouth, cut the meat across the fibers. Spices are not used in the classic recipe..

What meat is suitable for cooking

Escalope is a dish traditionally made from red meat. Applied veal, pork. Some chefs offer more original options. They use chicken, turkey. Escalopes, as a rule, are not prepared from lamb. It is better to choose a tenderloin, sirloin or other area of ​​the carcass suitable for properties such as tenderness and juiciness. Experienced cooks do not recommend the use of frozen fillet. Only fresh meat will have the best taste..

Marinade preparation

In the classical sense, escalopes are not pickled, but many professional chefs prefer to bring innovations to modern cuisine. They offer different types of marinade. The simplest is a mixture of olive oil with ground black pepper. You can mix soy sauce, rosemary, vinegar. In such a marinade, it is recommended to leave the pork medallions no longer than 1 hour. Some recipes suggest the use of wine as the main component of marinade or mustard with ginger..

How to fry an escalope

It is important to correctly beat off the pieces before cooking them – this way the meat will be softer. Veal is beaten a little longer than pork requires. To avoid the subsequent need to clean the kitchen of meat juice, the pulp is covered with a plastic bag before the procedure. For this purpose, cling film is also used. Unlike steaks, the escalope should be cooked more thoroughly, while trying not to overcook. It is passaged for 5 minutes on one side, and 3-4 on the other. To prevent the meat from being stewed, put in a pan no more than 2 pieces, or better 1.

Features of meat slicing

One serving of escalope involves two pieces of tenderloin with a diameter of not more than 10 cm. The average meat thickness is about 1-1.5 centimeters. Such dimensions make possible high-quality roasting of meat. An important trick that helps to prepare a soft tenderloin is cutting across the fibers. The classic form of such a dish is circles. To give originality to their culinary masterpieces, some culinary specialists allow other cutting options..

Escalope Recipe

The classic recipe has a number of rules that give the finished dish a distinctive taste and aroma, but in many European restaurants escalopes are prepared with additional ingredients and in different ways. For example, in the preparation of such medallions greens are actively used – parsley, dill, cilantro. Spices are added – rosemary, tarragon, curry, ginger. Heat treatment methods can be combined, for example, bake pre-fried tenderloin.

Pork in a pan

• Time: 15 minutes.
• Servings Per Container: 2 Persons.
• Calorie content: 487 kcal per 100 g.
• Destination: Dinner.
• Cuisine: French.
• Difficulty: medium.

Cooking an escalope is recommended in a pan with a thick bottom. The best solution would be cast iron dishes. So the tenderloin will turn out tastier and better fried. A traditional recipe involves using only salt and pepper to add flavor and aroma to the product, but seasonings such as tarragon, rosemary, cumin or basil can be added if desired. The readiness of the escalope is checked as follows: a small cut or puncture is made – if the juice is clear, then the dish can be served.

Ingredients:

• pork – 2 slices of loin;
• butter – 30 g;
• ground black pepper, salt to taste.

Cooking method:

1. Before preparing a pork escalope in a pan, the loin should be cut into a thickness of about 1.5 cm, lightly beat off. If desired, you can make small cuts along the edges so that the meat is fried evenly.
2. Salt and pepper the loin.
3. Put the pan on medium heat, heat it, add oil.
4. When the butter melts, lay out the layers and fry them on both sides until golden brown. Each side should be given about 3-5 minutes. The roasting must be of high quality so that there is no blood in the finished product.
5. If desired, you can cover the pan and fry the pork over low heat for another 5 minutes.

From turkey in the oven

• Time: 20 minutes.
• Servings Per Container: 4 Persons.
• Calorie content: 128 kcal per 100 g.
• Destination: Dinner.
• Cuisine: European.
• Difficulty: medium.

If you need to cook a low-calorie dish, you can choose escalopes from turkey. Oven baking will help make them even more dietary. The only minus of the turkey is its dryness. Cheese dressing will help to avoid this quality of meat, which will not only give an unusual taste to dinner, but also provide an appetizing crust. To make the turkey even more juicy, it is recommended that you quickly pre-fry it in a pan until a rosy shade.

Ingredients:

• turkey – 4 pieces;
• egg – 1 pc.;
• breadcrumbs – 40 g;
• garlic – 2 teeth .;
• olive oil – 2-4 tbsp. l .;
• ground black pepper, salt to taste.

Cooking method:

1. Grate turkey with spices and fry on both sides for 1-2 minutes.
2. Put pieces of meat in a baking dish.
3. Mix grated cheese with garlic, breadcrumbs and olive oil passed through a press. If desired, add spices to the mixture.
4. Transfer mass over turkey.
5. Bake for 10 minutes in an oven preheated to 180 degrees.

Pork with mushrooms

• Time: 50 minutes.
• Servings Per Container: 4 Persons.
• Calorie content: 227 kcal per 100 g.
• Destination: Dinner.
• Cuisine: Multinational.
• Difficulty: medium.

The use of mushrooms in this recipe makes the medallions more saturated in taste and aromatic. It turns out a satisfying dish, which can be served for dinner or decorate a festive table. Such meat does not need to be served separately, as it will be juicy and tasty. As a side dish, you can use loose rice or baked potato with rosemary in a peel.

Ingredients:

• pork tenderloin – 500 g;
• mushrooms – 250 g;
• cheese – 150 g;
• nonfat cream – 150 ml;
• salt, pepper – to taste;
• butter – 15 g;
• basil to taste.

Cooking method:

1. Sprinkle the tenderloin with spices and fry in a pan. It’s not necessary to bring to readiness – it is important to achieve a ruddy hue.
2. Separately, fry the mushrooms with the addition of butter. Then add cream and simmer for 5-7 minutes.
3. Add grated cheese to the sauce and bring to readiness. It will take about 2 minutes.
4. Transfer the tenderloin to a baking sheet, cover with a cooked sauce with fried mushrooms.
5. Bake in the oven for half an hour.

From beef

• Time: 30 minutes + 3 hours for pickling.
• Servings Per Container: 5 Persons.
• Calorie content: 386 kcal per 100 g.
• Purpose: lunch or dinner.
• Cuisine: Bulgarian.
• Difficulty: medium.

Escalope cooked outdoors has a special aroma. By placing meat on a barbecue grill, you can achieve an unusual taste. This dish will be a decoration of outdoor recreation. Marinating helps to make tenderloin more tender and rich. You can add rosemary, tarragon or other spices to the marinade in the recipe. Cilantro can be replaced with dill or parsley.

Ingredients:

• beef tenderloin – 650 g;
• onions – 3 pcs.;
• bell pepper – 1 pc.;
• cilantro – 6-7 branches;
• sour cream – 40 ml;
• tomato sauce – 50 ml;
• spices and spices to taste.

Cooking method:

1. Chop onion, bell pepper and herbs, add tomato sauce, sour cream. To stir thoroughly. It is better to use homemade sour cream, so that the taste of the finished dish is more natural and rich.
2. Cut the meat into smooth round slices, put them in the marinade, cover with a lid or plate.
3. After 2.5-3 hours, place the pickled medallions on the grill and cook for 20-30 minutes.

From chicken breast

• Time: 25 minutes.
• Servings Per Container: 2 Persons.
• Calorie content: 271 kcal per 100 g.
• Purpose: lunch or dinner.
• Cuisine: European.
• Difficulty: medium.

It is preferable to cook chicken escalopes in a pan, since they can turn out to be dry in the oven. Roasting and subsequent stewing in lemon juice will make the chicken fillet soft and tasty. This dish can be served with boiled cauliflower or baked potatoes with garlic. Serve recommended with a salad of fresh vegetables and herbs.

Ingredients:

• chicken fillet – 2 pcs.;
• vegetable oil – 3 tbsp. l .;
• lemon juice – 3 tbsp. l .;
• wheat flour – 80 g;
• dill – 3-4 branches;
• spices to taste.

Cooking method:

1. Fight the chicken pieces and grease with salt, pepper. Roll in flour.
2. Fry medallions on each side for 3-4 minutes, remove to a plate.
3. Add lemon juice, broth or water to the pan. Put chicken and simmer for 10 minutes.
4. After the sauce becomes thick, cover the pan and leave the dish to simmer for another 5 minutes. Sprinkle with finely chopped herbs before serving. You can serve a culinary celebrity with nut or tomato sauce.

Pork Escalope in a slow cooker

• Time: 40 minutes.
• Servings Per Container: 2 Persons.
• Calorie content: 181 kcal per 100 g.
• Purpose: lunch or dinner.
• Cuisine: Multinational.
• Difficulty: medium.

The slow cooker greatly facilitates the preparation of pork medallions. The advantage of this method of heat treatment is that the calorie content of the dish does not increase due to fat, which, as a rule, is absorbed during frying. To make the meat more nutritious and add flavor, you can supplement the recipe with cheese and spices. The look of the finished dish will seduce any gourmet for an additional portion.

Ingredients:

• pork – 300 g;
• cheese – 100 g;
• tomato – 1 pc.;
• spices to taste.

Cooking method:

1. To cook a pork escalope, you need to cut the loin in even layers, salt and pepper.
2. Transfer the meat to the multicooker.
3. On top of the medallions put sliced ​​tomato, sprinkle with grated cheese.
4. Set the function “Baking”, select the cooking time – 35 minutes.

What is served with

You can serve an escalope with any kind of side dish – most of the components go well with the delicate taste of fried, baked or grilled meat. These medallions are complemented by boiled broccoli, asparagus, and you can choose potatoes baked with cheese sauce. Cauliflower fried with herbs will be a great idea. Dish served with fresh vegetable salad or boiled rice.