Each dish has its own nuances, thanks to which you can distinguish a chop from a steak or a chopped cutlet from a steak. Signs of a good escalope are quality meat, a smooth cut, and a certain cooking technology. And you can cook this dish from almost any type of meat, the main thing is to follow a few simple rules.
It is necessary
-
- meat at the rate of 300 g / serving;
- butter;
- salt;
- pepper.
Instructions
Step 1
Choose a good piece of meat for your escalope. Regardless of the type of product - pork, beef, lamb or turkey - the meat must be fresh, chilled and not frozen. The structure is clean, without streaks, the amount of fat is minimal. The final result depends on high-quality raw materials, so it is very important to show maximum attention at this step.
Step 2
Cut the selected piece of meat into even portioned pieces, at least one and no more than 1.5 centimeters thick. Resist the temptation to decrease or increase the thickness of the portioned piece - a thin piece during frying will give up all its juice and will be overdried, while a thick piece will not be fried whole, and this is not at all the correct escalope that needs to be prepared.
Step 3
Beat off each piece in such a way that the thickness of the escalope is halved - to 0.5-0.7 centimeters, and make cuts on one side of each piece. It is better to beat off the meat with a wooden hammer, since it is more careful about the structure of the fibers, besides, the excess contact of a natural product with metal does not benefit the food being cooked.
Step 4
Heat the skillet and place the prepared pieces in the sizzling butter. Here it must be borne in mind that it is not worth filling the entire surface of the pan with meat - the juice released in large quantities will lead to the fact that the meat will begin to stew, and not fry. Spread out the portions so that there is enough space between them.
Step 5
Season the escalope with salt and pepper, first on one side, and after the other side is browned, turn the meat over and salt and pepper the browned side. The browning process takes 4 minutes - 2 minutes on each side. After removing from the pan, immediately serve the cooked meat with a garnish of vegetables or fried potatoes.
