Escalope is an exquisite and, at the same time, very simple dish that is prepared from the most selective sirloin of carcass. The appearance of escalopes we owe to the French cuisine. Now escalopes are successfully prepared in all countries of the world from the meat of various animals. This very tasty and satisfying natural dish is loved in all corners of the globe. Carefully follow my illustrated photo recipe and cook with me the most delicious - pork with onion in a frying pan.

Ingredients for dishes:

• selected pieces of fillet pork - 1 per serving;
• onions - 1 small onion per serving;
• ground black pepper;
• salt;
• vegetable oil;
• butter.

How to cook pork chops with onions

To fry a delicious escalop, choose slices of pork sirloin no more than 1.5 cm thick.

Portions of sliced ​​meat should be slightly beaten before frying. Then we add some salt and pepper pepper slices of pork.

Meat for escalopes never marinate and do not use breading. Meat pieces are simply fried in butter, but sometimes you can add vegetable to it. I fry pork escalope in an equal mixture of butter and refined sunflower oil. It turns out amazingly tasty.

You need to fry from two sides to a beautiful golden color. Meanwhile, we cut onions into rings or half rings and ship it to the meat.

I will reveal a little secret. To make the onion rather caramelized and turn golden, sprinkle it with a pinch of sugar and salt right in the pan. As soon as the onions take on a beautiful shade, and when you pierce with a knife, the meat gives off a light juice - the pork escalope is ready.

According to the classic recipe, the dish is served on large chunks of white bread toasted in butter. At the same time, the meat is covered with toasted onions. Separately offer green salad, arugula, fresh vegetables and greens.

Delicious pork escalope combines well with our traditional side dishes:, or. Arrange a delicious holiday for yourself - make pork escalopes with onions, it's very tasty! Enjoy your meal! 🙂

Meat lovers will surely appreciate the delicious escalopes. The name is impressive, but even the beginning hostess will cope with the preparation.

What is escalope?

In different cuisines of the world, the escalopes call having even strata of meat that is regular, as a rule, rounded, cut from the best parts of pork or calf carcass. Moreover, cutting is carried out across the fibers, so that the finished dish turns juicy, soft and tender.

Usually cooks cut escalopes from raw fresh meat into layers about 1-1.5 centimeters thick. Next, each piece bounces (in this case the thickness is reduced by approximately five millimeters), sprinkled with salt and pepper and cooked. The breading is not used, and the preferred methods of heat treatment are grilling and roasting (browning) in butter. Served ready-made escalope hot and fresh.

How to cook?

How to cook delicious and proper escalopes? We offer several simple ways.

Method one

Cook roasted pork escalope, which is likely to be fragrant and juicy if you follow the technology. You will need the following ingredients:

• 500 g pork loin;
• 30 g cream or about three tablespoons. l vegetable oil;
• salt, ground black pepper.

Cooking:

1. First, the brisket needs to be washed in running water, dried and cut across the fibers into pieces about the size of a palm and about 1.5 centimeters thick. Every slice of a kitchen hammer slightly repel, but do not overdo it: the pieces should be no thinner than 8-10 mm.
2. Next, escalope should be rubbed with pepper and salt.
3. In the pan, first heat and then heat the butter or vegetable oil. Spread slices of meat and fry them, turning the heat down to moderate, two minutes on both sides. The surface should get gold.
4. So that the meat is well cooked and inside, then the pan should be covered with a lid and, after turning down the heat, cook the escalopes for about ten more minutes.

Second way

No less tasty and juicy escalopes can be made in the oven. Prepare these foods:

• 500 grams of calf or beef tenderloin;
• 2-3 art. l vegetable or butter;
• 1.5 Art. l finished mustard (you can use Dijon);
• a pinch of rosemary;
• salt, if desired, ground pepper (it is not necessary to add it, as the mustard will provide sharpness).

Process description:

1. Wash the meat, after drying, cut into equal even pieces about 1.5 cm thick. You can also make several notches with a knife.
2. Prepare a kind of marinade by mixing mustard with rosemary and salt. With this mixture, rub all the slices of meat and leave for about half an hour.
3. Heat the oil well in a skillet to make it gurgle. Roast escalopes literally a couple of minutes on each side. They should get a light, but obvious rosyness.
4. Next, the slices directly in the pan, send in a preheated to 170 degrees oven for fifteen minutes. Pre-pour them with the remaining marinade for more juiciness.
5. Done, the dish can be served!

Third way

This is an advanced recipe supplemented with several ingredients. Here is what you need for cooking:

• 600-700 g pork loin or other good part of the carcass;
• 100 g of hard cheese;
• two garlic cloves;
• five art. l breadcrumbs;
• egg;
• about 40 ml of vegetable oil;
• pepper, salt.

Instruction:

1. Cut the pork flesh into equal pieces about the size of your palm and about 1.5 centimeters thick. Beat them, rub with pepper and salt.
2. Take a griddle, put it on the stove, pour the oil and make it boil, then reduce the fire a little to avoid hissing.
3. Fry the escalopes on moderate heat from two sides so that they become noticeably browned.
4. In a bowl, mix the breadcrumbs with chopped garlic, egg and cheese, which you need to grate on a medium or coarse grater.
5. Place the fried slices of meat in a ceramic or glass form, on each put an equal portion of the cheese-egg mass.
6. Heat the oven to 170 degrees and cook the escalopes in it for fifteen minutes. During this time, the cheese will melt and, together with breadcrumbs and eggs, form an appetizing crust on the surface of the pork pulp.

Fourth method

You can immediately combine escalope with a side dish by cooking it with tomatoes and mushrooms. This requires:

• 500 g pork tenderloin;
• bulb;
• juicy and large tomato;
• 50 grams of cheese;
• three art. l mayonnaise;
• 200 g champignons or other mushrooms;
• some butter
• salt and mustard.

Description:

1. Cut the cut to get four or five approximately equal slices about 1.5 cm thick.
2. Salt each and slice it with mustard, beating it slightly.
3. In a skillet, fry the escalopes to a golden color, remove and immediately place them in a baking sheet or pan.
4. In the same pan, without changing the oil, fry the onion chopped into rings until soft. Next, add the sliced ​​mushrooms, and after a couple of minutes, turn off the fire.
5. Tomato is cut in thin circles. Cheese rub. Then on the escalopes, first place the fried mushrooms with onions, then the tomatoes. Coat them with mayonnaise and sprinkle with grated cheese.
6. Bake in a preheated 180 degree oven for fifteen or twenty minutes.
7. Awesome meal is ready!

Finally, some tips to the hostess:

• To check the readiness of an escalop, you can pierce it with a fork or knife. If the extracted juice is clear, then the meat is completely cooked. If you notice blood impurities, then continue the heat treatment.
• Scallops can be served with meat juice formed during its preparation. Also, this meat dish is suitable tomato, garlic or sweet-sour sauce. But it should be light, as the roasted escalope itself is rather greasy.
• Escalopes are best fry in a griddle with a thick bottom and walls: in such a container, the heating is uniform, and the risks of burning are minimal. In addition, the meat will retain its juiciness.
• In addition to salt and pepper, you can use any other herbs and seasonings, for example, basil, parsley, tarragon, cilantro, cardamom, cumin, turmeric, curry and others. Choose spices for your taste and do not be afraid to experiment.
• Almost any side dish can be served with escalopes, but this dish is best combined with fried, boiled or mashed potatoes, as well as various baked or fried vegetables, stews. Multicomponent complex side dishes are also welcome.

Be sure to try making an escalop!

A dish of an even, round and thin piece of meat, roasted on both sides, is called escalope. As a garnish, you can serve any dishes that combine with meat: pasta, cereals, potatoes, salads. Any hostess will be helpful to know how to prepare escalopes. It will add variety to your daily diet or be a great treat at a festive table. Most often, the escalope is made from pork.

For cooking you will need the following products:
  - pork meat - 600 g;
  - hard cheese - 80 g;
  - breadcrumbs -100 g;
  - egg yolk - 1 pc .;
  - garlic - 3 cloves;
  - parsley - 1 bunch;
  - vegetable oil;
  - lettuce leaves;
  - salt;
  - pepper;

The best way to prepare escalopes is roasting in the oven. Meat is washed, dried, cut into slices approximately 1-1.5 cm thick. After that we beat off the meat, pepper and salt it. Pour vegetable oil into the pan and fry each piece for 2 minutes.

On a fine grater, three cheese, chop the garlic and parsley. All this is mixed with breadcrumbs and a small amount of vegetable oil. Mix thoroughly and add egg yolk.

Grease a baking sheet with vegetable oil, spread roasted escalopes on it, grease with the prepared mixture. Put the baking tray in the oven and bake for 15 minutes at 200 degrees. Put ready-made escalopes on a plate with lettuce leaves laid out.

We recommend: Pork escalope - tasty grilled meat



  Pork escalope - tasty grilled meat

• Output:  2 Servings
• Training:  50 min
• Cooking:  20 minutes
• Prepares for:  1 hour 10 minutes

Making escalopes is very simple. As they say, just fry the meat. Prepare pork escalope on the grill

Ingredients

• 2 pieces of 250 gr B
• 1-2 cloves Garlic
• Lemon - 1 Slice Lemon
• to taste Spices: salt, black pepper

Escalope Pork

Cooking

Grind garlic with salt in a mortar, and 0.5 tsp. lemon juice.

Rub the garlic with salt and lemon juice.

Next, smear the pieces of meat with this mixture and roll them up, or fold them into an envelope. Let the meat roast a little. Half an hour will be enough.

Smear garlic on escalopes and let it soak for half an hour

Put the escalopes on the grill or grill pan. Pressing with a spatula fry for 4-5 minutes on each side.

Put escalopes on the grill

Escalopes are thin, so they roast very quickly.

Fry for 5 minutes on both sides

Put ready-made escalopes on a plate, if desired, pour some sauce. Potatoes can be served as a side dish: fried or baked, vegetables or vegetable salad. And the best pickles, especially tomatoes or cucumbers.

Enjoy your meal!!!

Escalope called thinly repulsed piece of meat, which is fried without egg batter and breading. The name of the dish came to us from French and translates as "walnut peel". Why did the French call fried meat that way? Yes, because when roasting on high heat, the pieces are rolled up, taking the convex shape of the shell.

For the preparation of this dish requires a soft piece of pork - for example, loin or chop. If you do not want the meat to curl like a nutshell, just make a few cuts from one or two edges. Roast escalopes on intense fire one or two per set.

The main condition - the pieces of meat should not touch, so that you do not get the stew instead of fried. Salt and pepper the pork right in the pan. If you do this in advance, your escalope will be less juicy. Garnish can be served mashed potatoes, vegetable salads or a stew of stewed vegetables.

Pork Escalope Recipe in a Frying Pan

Pork rinse in running water, dry with a paper towel, cut across the fibers into pieces with a thickness of 1 cm. Put the meat on the board for beating, cover with cling film and slightly beat off with a culinary hammer. In the end, should get pieces of 0.5 centimeters thick.


  It is important not to overcook the escalope, so that the meat remains juicy. Heat the frying pan with sunflower oil. You can use a frying pan-grill - then you will not need vegetable oil, and on the surface of the meat will appear a beautiful pattern of “ribs” of the pan. Place the escalopes so that they are located at a short distance from each other.

Fry on one side for 3 minutes. Salt, season with pepper and herbs. Invert, salt, pepper, sprinkle with a mixture of spices. Fry the meat on the other side for another 3 minutes. Perederzhivat meat on fire is not necessary, since it will turn out dry and tasteless.