What is the veal escalope?
The French verb Escalope means "scallop", which is exactly how it translates with culinary technology. Although this term can be used to describe any thinly sliced meat that is pound flat, the Teal Escalope may be mostly prepared and accepted. This meat can be used in a number of recipes, from sandwich ham and cheese for the famous veal cordon bleu to simply coated and fried with simple lemon press to finish.
According to Food of France Escalope was first mentioned in French cookbooks in the 16th century. It came from the northern, almost completely rural area of the country. Initially, the chefs prepared exclusively veal escalope, with other white masses such as chicken and pork that were not considered to be later for this treatment. In 2011, the chef who tried to make the sound of food can also use this term for thin fillets of seafood or steak.
Do you want to make veal escalope, cooks firstHe moved the pouring to large but thin cuts. Then it can be pounded by a thinner line. Some chefs will only pound veal or butt with a large knife. Others cover the cut with plastic wrap and rolling thinner with a rolling pin.
There are several reasons why the village of Escalope makes sense for many chefs. A thin cut of meat requires the smallest cooking time. A good hammer also creates a finer cut of meat with less offensive cartilage. These cuts also better absorb all the spices used in the recipe.
Once the veal is thinned, it can be prepared in several iconic ways. Many cooks will bread the fillets by immersing them in separate bowls of breadcrumbs, flour and eggs, and then frying quickly in a hot, oiled pan. In the same pan, many chefs fry some vegetables such as capers or onions, along with some herbs, to the top of the escalopes forFinal presentation. This is the most basic way to produce escalopes.
In Germany, fillets are fried in butter for normal input known as wiener Schnitzel . For the Milan version, bread is often composed of Parmesan to give it a more salty and tanger coating. The sauce is often made to provide more moisture. Common ingredients for this sauce include lemon, butter and sage.
One of the more complex uses of Escalope, either veal or more popular chicken, is like the outer layer cordon bleu . This requires the filling of thin layers of ham and cheese to the center of two veal escalopes. They can then be wrapped and fried, then finished with butter, parmesan, garlic, milk, flour, salt and pepper.