There are a huge number of names of various dishes that are prepared from meat. Some of them sound pretty clear, for example, cutlets. Others - entrecote, rump steak, steak and others - raise many questions. Escalopes are also included in the number of such. few know what it is and how to cook it.
An escalope is usually understood as an even piece of round-shaped tenderloin of meat. Fry the escalope without any breading. Due to the fact that a minimum of products are used in its preparation, it is considered a natural product related to a healthy diet. Professional chefs call escalope not just a meat dish, but a real philosophy of taste.
What is hiding under the name escalope
The word escalope is a translation of the French name for the meat dish "eschalope", which means nutshells. This analogy appeared due to the appearance of the meat, which, as a result of frying, shrank slightly, and its crust began to resemble the shell of a nut. During frying, the meat can shrink a lot. To avoid this, the chefs cut the crust in the process and season the meat with spices.
Escalope means different parts of the carcass, and it is not at all necessary that it be pork or beef. For its preparation, any even piece of turkey, chicken, lamb, etc. can be used.
The escalope is slightly beaten before cooking so that the meat becomes softer, but at the same time retains its juices. However, it is worth remembering that the escalope does not require any preparation, i.e. it does not need to be pickled, breaded, etc. To prepare an escalope, it is necessary to choose chilled meat, as fresh as possible, with a minimum number of veins, and preferably without them at all.
You need to cut the meat into pieces about 2 cm thick. And you need to fry the meat in a hot frying pan. Remember that such a dish is designed for one meal, i.e. it should be fried and eaten right away. It makes no sense to leave for tomorrow, because the meat will become tough and tasteless. The readiness and perfect preparation is evidenced by the fact that when you put it on a plate and pierce it, a brown-red juice will run.
What is escalope served with
Since red meat is most often used to prepare escalope, escalope should be served with red wine. Of course, if this dish is made from poultry, you can also put white wine on the table.
You can eat escalope as an independent dish, or as an addition to a side dish. As a side dish, potatoes are most often used - both fried and boiled - green salad, fresh vegetables, spaghetti. Remember that the side dish should complement the escalope, not overwhelm its flavor.
Tricks for preparing an escalope
You need to cut the meat for the escalope across the fibers. And professional chefs argue that this moment is fundamental, tk. this makes the meat softer, more juicy and tasty.
When beating meat, cover it with a plastic bag. This is to prevent pieces of meat and meat juice from scattering throughout the kitchen.
