What are escalopes?
Escalopes are very thin pieces of boneless meat, which are often covered with breadcrumbs before cooking. Many different types of meat can be prepared in Escalope style, although veal, pork and turkey are perhaps the most common choice. To prepare Escalopes, the chef must usually pound or throw every meat until it is significantly flattened. While the term Escalope is French origin, Escalope -style meals are found in the kitchen of several European countries, especially in Italy and Austria.
A variety of masses can be used to create escalopes. Veal, Turkey and pork are commonly prepared. Sometimes other types of poultry such as chicken or even ostrich, and various types of large fish, especially salmon, are sometimes used. Traditionally, the escalopes of fish are cut in such a way that one side of the fillet remains lined with skin.
Preparation of escalopes can be somewhat demanding to work. The chef usually begins with the meatmpets of normal thickness and then pounds or rolling every fillet using meat or cylinderthe ovation pin until it was flattened into a thin "leaf". In many Escalope recipes, these thin fillets are immersed in beaten eggs or molten butter and covered with breadcrumbs, which can be spicy to provide another taste. Escalopes are usually fried. Due to the slenderness of the meat, it tends to cook very quickly and somewhat compensates for a long necessary time of preparation.
Escalope is a French term and food such as veal escalope, they are often associated with French cuisine. However, several other European cuisines commonly contain meat prepared in the style of Escalope. For example, Italian meals such as veal scalppin and chicken piccata have thin pounded meat fillets that were covered, fried and dressed with tasty sauces.
Austrian Cookral also commonly uses the technique of Escalope, perhaps especially in a bowl known as Wiener Schnitzel. The traditional Wiener Schnitzel consists of a calfThe escal of the escalop, which was covered with heavy bread and then fried. It is commonly served with a party made of cranberries or lingonberries. Other meat, such as pork, are sometimes prepared in the style of Wiener Schnitzel, but Austrian law dictates that these variations cannot be referred to as Wiener Schnitzel. For example, pork pork prepared in this style must be referred to as Wiener Schnitzel vom Schwein to distinguish it from normal veal schnitov.