Simple festive dish: pork escalope

What kinds of dishes people from whole pieces of fried meat did not think! Escalope, steak, langet, rump steak, chop, beef steak, schnitzel, cutlet. A dish of pork escalopes was invented by the French and very proud of it. In translation, it means simply a "pork cutlet". However, the culinary know-how is disputed by the Bulgarians - in their national cuisine there is a "pirzhola" - similarly repulsed and roasted from all sides without the breading of the cutlet. But, as Shakespeare wrote: "What does the name mean?" The rose still smells fine, even if it is called otherwise. " And in our case, an amazing aroma will indicate that the house is preparing fried meat.

The French, who in all strive to be "refined", and especially in the kitchen, order to make an escalope of pork of ideally round shape or, at worst, oval. We will not be so cunning as to cut the fillet with special molds, as in the expensive restaurants "from-gurme". In the end, not in the form of the secret of this dish, but in properly selected meat, careful repulse it and good roasting.

How to cook an escalope? We choose good meat without a stone. Since this is pork, the ideal is a carbonate, a loin, in principle, any flesh of the rear part. It is best to buy fresh or chilled fillets, rather than frozen. The first step is to wash the piece, peel it from the films and cut it across the fibers into pieces one and a half centimeters thick (preferably round shape). Cut better with a very sharp knife, otherwise the process of slicing can be delayed until evening.

Then each piece must be carefully discouraged. A real escalope of pork should not exceed a width of 5 millimeters. Good housewives achieve the effect that the meat becomes translucent, and at the same time whole, without ruptures and other injuries. Now each piece should be lightly sprinkled with black pepper. In a mortar or a cup squeeze a few cloves of garlic, add salt and add half a spoonful of lemon sauce. Crush the mixture with a mortar and rub it with pieces of meat from both sides, then roll them up with "envelope" or "roll". Leave it for half an hour, let them march.

Preheat the frying pan or grill. Before frying an escalope of pork, you need to wipe the meat with a paper napkin, otherwise the lemon juice will provoke a fountain of spray, and the stuck garlic will burn. Also, do not be zealous, pouring vegetable oil. Pork is not a lean meat at all, it is best obtained when fried in a small amount of fat. Since the pieces are well repulsed, thin, and even promarined, they are prepared quickly. Five minutes for each side will be enough. To ensure that they are properly baked, you can lightly press them with a wooden spatula to the bottom of the frying pan.

And, finally, the final touch: put pieces of meat in a deep bowl, pour them with the juice formed during the frying process (if it is too thick, dilute with boiled water) and let stand to soak. You can serve the escalope of pork with a variety of side dishes, but the best suited to it is boiled potatoes surrounded by pickled cucumbers. If it happens that after supper there are escalopes, you can make sandwiches for breakfast of them. Put a piece of lettuce on the bread, an escalope on it, top with mayonnaise, spread the cucumbers cut into slices and cover it with a second piece of bread.