Meat, perhaps, is one of the first food products,mastered by our ancestors from time immemorial. Fried at the stake, with the aroma of haze, it became the most ancient culinary masterpiece. And although the darkness of the centuries has passed since that time, it is this kind of heat treatment that remains for most of us the most beloved and tasty.
What is escalopes?
Do you know what an elementary option looks like?frying? You cut off a good piece of pork with a small layer of fat, cut it off, salt-pepper - and a griddle or a grill! Meat succulent, comes with aroma, and you just can not wait to try it. A few more minutes - and you have on the plate is a great escalope (pig). How to cook it according to all the subtleties of culinary art? That's what we will tell you about it, we will introduce the best recipes of national cuisines. And this is what is known about the dish itself: its name came from the French language, it denotes thin, thin pieces of meat of round shape cut across the fibers, beaten and fried from both sides. On an escalope of pork (how to cook, read below), usually takes the best part of the carcass: tenderloin, loin. Frying was done on butter before, and vegetable oil is allowed. The best addition to the dish is fried potatoes, canned green peas, salads from fresh vegetables.
And a few more recommendations
If you have planned to serve dinner for an escalopepork, how to cook it, so that the meat does not turn raw or tough? To do this, a piece of flesh intended for frying, in its raw form, should not be thicker than a half centimeters. And when you beat it with a wooden hammer, the thickness should be reduced by about half. In the dumpling or bread crumbs, flour, as a rule, does not dipped the pig's escalope. How to cook meat in such a case, so that it turned out with additional taste tones? Very simple: experienced chefs use a variety of spices and seasonings! And when serving, the portions are moistened with juice, which the meat itself allocated. Since finely chopped pieces of pulp can be turned on during frying, they should be cut slightly from the edges.
And, of course, in modern conditions they prepareescalope pork in the oven, and not just in a frying pan or grill. Here are the general characteristics of the dish. Let's proceed to particulars and learn how to finally cope with cooking by all the rules!
Mexican escalopes: preparation
Although it is believed that the birthplace of delicacy -France, but first we prepare our Mexican escalope pork. The recipe includes recommendations for processing meat and additionally sauce. For 6 servings you need about 750 g of pork, a few slices (5-6) of garlic, vegetable oil, 2-3 ripe fruit of orange and freshly squeezed juice of 1 lemon. And for the sauce - a few fresh green pods of chili, half a kilogram of fresh tomatoes, 2 medium bulbs, again garlic and salt to taste.
Mexican escalopes: cooking
In the beginning it is necessary to pickle the meat. To do this, slice it into portions, carefully beat, trim and rub garlic. Fold the escalopes in a saucepan, cover and put in a cool place for 5-6 hours. In advance, shake the sauce. Whole peppercorns will boil for 3-4 minutes, take out, cool, cut in half and free from seeds. Tomatoes are covered with boiling water, peeled off, cut into slices. Also cut the onions and garlic. All ingredients are added to the mixer and chop to homogeneity. Fry each pork skewer in a frying pan in hot oil on both sides to brown crust (about 5 minutes on each side). Then pour them sauce and in a small fire extinguish from 15 to 20 minutes, covering with a lid. Oranges clear of skins, divide into slices. Finished escalopes spread on a warm dish, sprinkle with lemon juice, pour sauce. Round out the orange slices and serve.
From ancient French recipes
And here's how in France they cook pork escalopesin a frying pan for several centuries. The main feature of this culinary masterpiece is the famous cheese with mold "Roquefort", from which the sauce is made. You need 2 servings: 4 raw escalopes, butter, 2-3 tablespoons of cognac, half a spoonful of ground tea black pepper, half a glass of sour cream of high fat content, 60-70 g of cheese and about 50 g of hazelnuts or peanuts. First, in butter, melt it in a frying pan, fry the meat, put it in a saucepan, cover it, so it does not cool down. Cheese carefully mash with a fork, mix with sour cream and pepper. Leave a few nucleoli of nuts, the rest chop. Cognac pour into the pot or stewpan, transfer oil to it after roasting the meat, turn on strong fire. Add the same sour mass to it and whisk everything with a whisk for a minute, without diminishing the fire. Pour the crushed nuts, add salt if necessary. Eskalopy spread on heated plates, pour sauce, decorate with nuts and enjoy an unusual taste!
Escalope in a fast way
If time is running low, with sauces just messing aroundonce, proceed as follows. Pound off pieces of meat, pepper, sprinkle with coriander, other spices available to you. Fry in butter until cooked. Place on plates, and sprinkle each scallop with chopped greens of dill and parsley, pour oil from a frying pan. Excellent with this meat combines mashed potatoes with sour cream or milk.
</ p>>
