The best meat dishes of the world: escalope

Want to please the stronger sex - cook for lunch or dinner escalope, such a wonderful meal all men certainly appreciated!

Like steak, escalope granted to us from French cuisine - the recipe of its preparation in Russia first adopted the French chef Petersburg. Subsequently escalope was considered and is now regarded as a dish so-called "Russian-French" cuisine, born at the junction of two cultures in a certain historical period, when the first under Peter I, and then under Catherine the Great Russia has swept the fashion for all French.

Escalope - a meat dish made from smooth circular layers of meat, cut across the grain of pork or veal, or other parts of the flesh neat circles. Correct escalope should have a thickness not greater than 1 cm, it never paneer and cook it in two ways: either by passage over hot coals.

The principle is quite simple cooking escalope, and can cope with the task, even a beginner inexperienced cook. Cook escalope of pork loin and can - in general, from any part of the carcass, but certainly the best. Slice the meat must be no more than pieces of 10-15mm thick, before the heat treatment is necessary to beat them, rub with salt and pepper, and only then fry on both sides.

Cooking Recipes escalope

Today escalope often made from pork, beef, veal, chicken, rabbit and other kinds of meat. Very often it serves a variety of sauces, which makes the dish even more appetizing, or did the meat first marinated and then roasted in any sauce. We have collected for you the most delicious and simple recipes escalope.

The classic recipe of escalope

You will need: 500g or 700g pork loin of veal, 3 tablespoons fat, 2 tbsp butter, black pepper, salt.

How to cook escalope on a traditional recipe. Meat cut into slices across the grain no more than 1-2 cm thick, then fight off the knife and correct form, making the pieces of meat round or oval, rub with salt and pepper. Fry the meat in a pan with hot fat until tender and browning on both sides. Before serving, pour precipitated during frying of meat juice and melted butter.

Traditional recipe for cooking escalope pretty simple, maybe that's why, maybe to make the dish more refined steel meat is often cooked in various sauces, marinate before frying.

Cooking recipe Pork escalope with creamy marinade

You will need: 180g pork (2 escalope), 1 clove garlic, 3 tablespoons cream, 1 tsp soy sauce? tsp prepared mustard, Provencal herbs, freshly ground pepper, coriander seeds, paprika, salt.

How to cook pork escalope in cream. Wipe the meat dry with a paper towel, mix mustard and soy sauce, grate the meat and leave for 15 minutes, pass through a press garlic, pour the cream and add all the spices, stir, pour the marinated meat, not by wiping mustard marinade, for another 15 minutes left, then fry the meat on both sides - for 3-4 minutes on each and serve.

Cook escalope possible and in the oven, however, it will be a strong deviation from the traditional recipe.

Recipe for cooking pork escalopes under a fur coat in the oven

You will need: 600g pork flesh at 200-300g mushrooms and cheese, 2 tomatoes, 1 onion, 3 tablespoons vegetable oil, 2-3 tablespoons mayonnaise? tsp salt? tsp black pepper.

How to cook pork cutlets in the oven. Slice the meat pieces no thicker than 15mm, repelling, rub with salt and pepper and fry in very hot oil on both sides - one minute each, pre-breaded in flour. Separately, fry the mushrooms with onion, pepper and salt, mayonnaise and mix. Lay out the pieces of meat in the pan, put on top of the mushroom mixture, followed by a cup of tomato, sprinkle with grated cheese, put into the oven to melt the cheese.

Recipe cooking veal escalope

Need: 125ml cream 35%, 100g mushrooms 50g butter / margarine, 30 ml of white wine, 25 g of wheat flour with spices, veal escalope 4, pepper, salt.

How to cook scallops of veal. Lightly beat off the meat and roll in flour, put in a skillet with hot oil until light browning - gentle light brown shade, put on a dish, cover and leave at room temperature. Peel and chop the mushrooms and fry in the same place where roasted meat, then add the meat, all the fat from the pan drain, pour into her wine, add the cream and bring to a boil, put spices, boil down to the desired thickness. Strain the sauce over scallops with mushrooms and serve.

Very tasty and easier to get escalope of chicken or turkey.

Recipe cooking escalope of turkey or chicken

Need: 1kg turkey fillet (or 6 chicken breasts), 100ml sunflower oil refined, 80g parsley, 70g butter, 1 lemon, black pepper, spices, and salt.

How to cook a turkey escalope. Fillet pieces on 10-15mm thick, lightly beat off them, pepper and salt, rub the spices to taste. Heat the sunflower oil in a frying pan, add the butter and fry each escalope on both sides until browning. Take a saucepan, pour in 130ml of boiling water, add the remaining oil after frying, parsley and the juice of half a lemon, stir and put in Sauce, put a couple of minutes, turning them when applying to issue fresh herbs and lemon.

But the most unusual can rightly be called escalope fish.

Recipe cooking escalope fish

You will need: 500g salmon or salmon, 2 apples, 5 tablespoons fat, 3 tablespoons flour, salt.

How to cook fish escalope with apple. To cut salmon fillets into portions pieces, rub the flour and salt and fry on both sides in hot fat. On a fine grater rub apples 2-3 tsp grated apples to put on each escalope, reduce the heat and put out under the cover of the fish until cooked, every 2-3 minutes, basting juice, in which everything is fried.

Prepare delicious and solid food and get praise from friends and relatives for the holiday table!