A simple holiday dish: pork escalope

2024 Author: Isabella Gilson | [email protected]. Last modified: 2023-12-17 03:14

What kind of dishes people did not invent from whole pieces of fried meat! Escalope, steak, langet, rump steak, chop, beef steak, schnitzel, cutlet. The pork escalope dish was invented by the French and is very proud of it. In translation, it simply means "pork cutlet". However, the culinary know-how is disputed by the Bulgarians - in their national cuisine there is "parzhola" - a cutlet beaten off and fried from all sides without breading in the same way. But, as Shakespeare wrote: "What does the name mean? The rose still smells great, even if it is called differently." And in our case, the amazing aroma will indicate that fried meat is cooked in the house.

The French, who strive to be “raffini” in everything, and especially in the kitchen, prescribe to make a perfectly round pork escalope or, at worst, oval. We will not be so clever as to cut the fillets with special molds, as in expensive gourmet restaurants. In the end, the secret of this dish is not in the form, butin the right meat, carefully beaten and well roasted.

How to cook an escalope? We choose good boneless meat. Since this is pork, the ideal would be carbonade, loin, in principle, any pulp of the back. It is best to buy fresh or chilled fillets rather than frozen ones. The first step is to wash the piece, peel it from the films and cut across the fibers into pieces one and a half centimeters thick (preferably round). It is better to cut with a very sharp knife, otherwise the cutting process may drag on until the evening.

Next, each piece must be carefully beaten off. A real pork escalope should not exceed 5 millimeters in width. Good housewives achieve the effect that the meat becomes translucent, and at the same time whole, without breaks and other injuries. Now each piece should be lightly sprinkled with black pepper. Squeeze a few cloves of garlic into a mortar or cup, s alt and add half a spoonful of lemon sauce. Crush the mixture with a mortar and rub it with pieces of meat on both sides, then roll them up with an “envelope” or “roll”. Leave it like that for half an hour, let it marinate.

Heat up a frying pan or grill. Before frying the pork escalope, you need to wipe the meat with a paper towel, otherwise the lemon juice will provoke a fountain of splashes, and the adhering garlic will burn. Also, do not be zealous by adding vegetable oil. Pork is not a lean meat at all, it works best when fried in a small amount of fat. Because the pieces are well beaten,thin, and even marinated, they are prepared quickly. Five minutes for each side will be enough. To make them bake well, you can lightly press them with a wooden spatula to the bottom of the pan.

And finally, the final touch: put the pieces of meat in a deep bowl, pour them with the juice formed during the frying process (if it is too thick, dilute with boiled water) and let stand to soak. You can serve pork escalope with a variety of side dishes, but boiled potatoes surrounded by pickled cucumbers are best suited to it. If it happens that after dinner there are escalopes left, you can make breakfast sandwiches out of them. Put a lettuce leaf on the bread, put an escalope on it, drip mayonnaise on top, spread the cucumbers cut into circles and cover it all with a second piece of bread.