Escalope of pork: traditional and modern recipe

They say that thirty years ago foreign words in Russian were much less than now. In any case, in everyday life. And now such words as a computer or the Internet have become "nationwide". Even there appeared a kind of neologism connected with participation in social networks, like "zafrendit" or "fallovers".

A lot in the everyday life came and beautiful, unusual names of dishes, especially from meat. In fact, even our mothers knew only chops, roasts, goulash and boiled veal. Well, kebabs still. And those who had the opportunity to go to expensive restaurants, knew a little more.

But now any landlady can make an escalope from pork, the recipe for this popular dish is widely known. If there is even one person who does not like him, it will most likely be a Muslim who does not eat pork for religious reasons. And then, if he suddenly "sins" and tries an escalope from pork, then it is unlikely that he will follow such strict rules in the future - this dish is so delicious. Everyone loves him. That's just how to make an escalope of pork, few know. Or did not try to cook it ever.

In fact, it is not so difficult to prepare an escalope from pork. The recipe is quite simple, and the products for its execution, as a rule, are for every housewife in the refrigerator - only half a kilogram of pork (a loin or a kidney piece is suitable), a spoon of butter and two - vegetable, and, of course, And pepper, if, of course, the family does not adhere to a salt-free diet.

However, how to prepare an escalope from pork without salt, and whether there is any meaning at all - the question is more philosophical than culinary. Who likes what. So, we are preparing an escalope from pork, the recipe of which, as we shall now see, is very simple.

First you need to cut the meat into pieces of centimeter in a half thick, you can and less. Be sure (!!!) to cut across the fibers. The resulting pieces are beaten with a wooden hammer, and the resulting tendons must be cut with the tip of the knife (it is better if the knife is sharp). If there is fat on the piece, we cut it. Now the pieces need to be dried with a paper towel, salt-pepper to taste or skip this step altogether, in a frying pan, heat the vegetable oil and fry the pieces until ready.

In this case, the escalope of pork, the recipe of which is now being considered, it is enough to fry for a minute or slightly more on each side. You should carefully monitor the frying pan and never leave it, otherwise tender meat can easily be spoiled by overcooking it. And at the very end of the frying, you can add butter to the frying pan.

The garnish traditionally uses fried potatoes or boiled vegetables. You can make a dinner in German: escalope with sauerkraut. Beer is not necessary. Just before serving, you can water the escalope with the delicious juice that remains in the pan after frying. Give it to the cat will be blasphemous.

This recipe is not the only one. But any other provides pork loin without pits or carbonate, cutting into portions and chopping them with a wooden hammer. Garnish includes vegetables (options are possible). But the very preparation of meat can differ.

For example, after the beating, you can fry the pieces on high heat on a hot and frying pan (but not in oil) until a browned crust is formed, and then reduce the heat to a minimum, cover the pan with a lid and cook until cooked. After that, add the remaining juice to the pan, boil it, and then pour the escalopes into the resulting broth so that it soaks. Of course, the dish will turn out completely different. Complicated? No. But it's very tasty.