Pork Escalope Recipe: Grilled Without Breading
Escalope is a piece of pork pounded to 5 mm and fried without breading: I cut loin into 15 mm slices, pound them and grill 4-5 minutes per side. The meat sits for half an hour in garlic crushed with salt and lemon juice, but before frying I wipe it with a paper towel, otherwise the garlic burns.
Pork escalope is simply tasty meat. Long ago, when Europe had no unions and everything was a clear-cut state, plain round, thin pieces of tenderloin (pork or veal) were called escalopes.
In French, the word escalope means cutlet, that is, a piece of meat cut across the grain, with a rib bone. Actually, anyone can get lost in the tangle of names for fried meat.
Langet, roast beef, steak, cutlet, rump steak, schnitzel – it is quite hard to tell the difference.
For example, roast beef is a whole piece of tenderloin, and the meat has to be seared on all sides right away. Roast beef is made from beef that is lightly pounded and then fried. It is served as a whole piece and sliced into portions. Langet, also made from beef, is cut into very thin pieces and fried in breadcrumbs. Beef steak is more of an American dish, a whole science with complicated rules. Still, you can make an excellent steak at home, for example Novatov-style steak.
A cutlet, or rather a natural pork cutlet, is quite simple to make, you only have to follow the technique. Schnitzel means roughly “cut” in German. It is a thin piece of veal or pork, or really any meat, coated in breadcrumbs and fried in a fairly generous amount of oil. It differs from a chop in that a schnitzel is pounded thinner. It is fried until golden and crispy.
An escalope differs from a schnitzel in that the meat is pounded and fried without breading, usually on a grill or in a pan with a little oil. It is no thicker than 5 mm.
More with pork
Roasted Pork Knuckle
Vegetable Ragout with Pork
Bulgarian Moussaka
Georgian Khinkali: Juicy Beef and Pork Filling with Spices and Herbs
Pelmeni with Thin DoughIngredients
2 servings
- Pork (250 g) 2 pieces
- Garlic 1-2 cloves
- Lemon 1 slice
- Spices: salt, black pepper to taste
Step-by-step recipe
- An escalope is supposed to be a round piece of pounded meat. Well, maybe. In Bulgaria they make a wonderful, very similar meat dish called parzhola. I'd say the shape makes no difference to the taste. It doesn't have to be round, but it should be well pounded.
- It is best to take good loin with a little fat along the edge. Cut it into slices 15 mm thick. In modern cooking an escalope usually means pieces of meat of any shape, palm-sized or larger, fried without breading. Pound the meat well until it is 5 mm thick.
- Season the meat with freshly ground black pepper.
- In a mortar, crush the garlic with salt and 1/2 tsp of lemon juice.
- Spread this mixture over the pork and roll it up or fold it like an envelope. Let the meat marinate a little. Half an hour is enough.
- Before frying, wipe the meat with a paper towel to remove any leftover garlic. Otherwise the garlic will burn.
- Put the meat on the grill or in a grill pan. Press it down with a spatula and fry for 4-5 minutes on each side.
- Fry the second side. The pieces of meat are thin, so they cook very quickly.
- Put the hot, cooked meat on a plate and, if you like, pour over a sauce. Potatoes, fried or baked, make a good side dish. Fresh vegetables, sliced or in a salad, also go very well. Best of all are pickles, especially fermented tomatoes or lightly salted cucumbers.
- A great choice for a family dinner, a tasty, filling meat dish that takes little time to prepare.
Meat tenderizerAliExpress
Kitchen probe thermometerAliExpress
Pull chopper for garlic and onionAliExpress
Oil sprayerAliExpress
Kitchen scale up to 5 kgAliExpress
Vegetable chopper with handleAliExpress| Yield: | 2 servings |
| Calories: | 395 kcal per 100 g |
| Prep: | 50 mins |
| Cook: | 20 mins |
| Total: | 1 h 10 mins |
| Cuisine: | European |
| More of my recipes: | |
| Rating: |