At first glance, the escalope seems complex dish, But actually it is not. Knowing some rules, the process turns out to be quite easy, and everyone can cope with it if they wish. To begin with, let's figure out what an escalope is - this is a dish made from even round layers of meat, which is cut across the fibers.
Mostly cut is used. There are several popular and proven recipes for this dish.
The variety of products available is enhanced by various cultural influences, mainly Italian and Spanish. In the northeastern part of the Argentine territory lived instead of the Indians who come into contact with the Inca civilization and had different kinds use, they knew how to cultivate the land, they learned how to build terraces for cultivation and complex irrigation systems, boiled in pots and used Spoon, their main ingredients were corn, potatoes and blade blade. When the Spaniards introduced their cattle, which breed freely in the vast pampas, the Indians of the central zone and Patagonia quickly learned to tame horses, which would make it easier to hunt not only rhea, but also cows and sheep.
How to cook puff escalope in a pan from pork?
Already from the name it is clear that the dish will be unusual, since the filling is used. This method is useful for those who do not know what to cook for the holiday. Scroll necessary ingredients small, and most importantly, they are affordable and inexpensive.
For this recipe you will need the following ingredients: 600 g pork, egg, 2.5 tbsp. tablespoons of oil, 1 tbsp. a spoonful of milk, flour, spices. For the filling, prepare: yolk, 1 tbsp. a spoonful of cheese, mayonnaise and mustard.
The main product of Argentine cuisine is meat. The same after the second foundation was definitely installed in the premises of Vergara. Ancient Buenos Aires had many bars, playhouses, and chocolate shops, but few restaurants. People ate and ate in houses because they enjoyed great service; The roads were unsafe. It was Aignas, the first of whom gave birth culinary school in Buenos Aires and he always offered the first catering service.
Pork escalope with tomatoes and cheese in the oven
The "meatpacking plant" was a warehouse, a tavern, a theater, all in one and in the middle of the countryside. Also called "gauchos club"; It was a meeting place for villagers and travelers. The owners were almost always Catalan or Andalusian and later Italian, and the customers were almost always male.
- Cut the pork tenderloin into pieces about 8 mm thick. Beat each of them lightly and rub with salt and pepper;
- Prepare the filling, for which grind the yolk with the addition of mustard, mayonnaise, and then mix everything well;
- On each piece, make a longitudinal incision and put a little stuffing there;
- For the batter, beat the egg with milk until fluffy. uniform consistency. Dip the pieces in the resulting mass and roll in flour. Fry on each side in oil until golden brown.
How to cook escalope in the oven from pork?
The meat prepared according to this recipe will suit various side dishes, whether it be cereals, potatoes or other vegetables. Thanks to different heat treatment The food is juicy and very tasty.
As a child, there was a post office, a bank, as well as a ballroom and a sports field. These Indians based their diet on cassava, pumpkin, fruits such as papaya, cheese, and fish from the Paraná and Uruguay rivers. Aboriginal people in this area knew medicinal properties all forest plants.
The Spaniards introduced livestock, wheat, boils, empanadas, sweets. Later, the British, Germans and finally the Italians arrived with pasta, pizza and stews. The area of Patagonia of Araucanian influence, is the territory of the guanaco-pehuene and after the colonization of horses and sheep. Seafood for its long Atlantic coast. The arrival of the Germans in the Bariloche area led to local fruit jams and strawberries. The Jesuits also began growing apples in the Rio Negro valley.
For this recipe, you should prepare such products: 650g pork, 85g cheese durum varieties, egg, 3 cloves of garlic, 120 g of breadcrumbs, butter, spices and parsley.
- The dish is easy to prepare and doesn't take much time. Wash the meat first and pat dry with paper towels to remove excess liquid. Cut it into pieces that need to be beaten off and rubbed with salt and pepper. Heat up the oil and fry them in it for 2 minutes. from each side;
- Separately, grind the cheese on a grater, and mix it with breadcrumbs. Put the garlic passed through the crusher there and a little vegetable oil. Mix everything with yolk;
- Take a baking sheet and grease it with oil. Put escalopes on it and prepared sauce on top. Bake in the oven at 200 degrees for 15 minutes. Serve on lettuce leaves with herbs.
How to cook escalope with tomatoes from pork in a pan?
Thanks to the use of tomatoes, the dish is more tender and juicy. The recipe will come in handy in a situation where there is nothing to treat guests with, as escalopes are prepared quickly and easily.
Churrasco or bife steak, escalope, milanesa, albinigas, chorizo, morcilla, longaniza. For its territorial expansion, its climate, pastures, animal quality control, breeding and fattening methods, excellent health status and strict quality control of all conservation processes make Argentine meat deserving of worldwide recognition. Meat production in Argentina is carried out in extensive control systems where animals are grazed in natural and high quality areas. This form of production, based on the "free breeding" of animals in the open, from Argentinean meat, recognized worldwide for its low content fat and cholesterol.
For this recipe, you should prepare the following ingredients: 2 pieces of pork, 50 g of cheese, 3 small tomatoes, spices and oil.
- Wash the meat pieces, dry with a paper towel, and then beat off. Salt and pepper on both sides. Cut the tomatoes into thin rings;
- Heat the oil in a frying pan and put the pork in it. Escalopes are fried for a short time over medium heat. As soon as an appetizing crust forms, put a slice of tomato on each piece and sprinkle with cheese;
- Close the lid and hold for 3 minutes. until the cheese is melted. Serve hot.
How to cook pork escalope with mushrooms?
Another recipe for cooking meat, which, thanks to mushrooms, acquires new taste. Using the original serving allows you to decorate the festive table with a dish.
Its aroma is considered unique because the animals are bred "in the open field" and fed exclusively on natural pasture. Undoubtedly, beef is the main dish of Argentina cuisine, mainly from the Pampas and the North. It is safe to say that this is the best in the world.
It can be prepared in several ways. It consists in brandishing an open and clean animal on an iron cross and lowering it into the ground near the fire of a tree. The meat will cook for many hours while Asador will cut the cooked pieces to serve them. For cooking, you can use the actual cut from the broth, which is very tasty when fried.
For cooking, prepare such products: 820 g pork, 8 pieces white bread, 220 g mushrooms, 90 g oil, 275 ml tomato paste, 3 cloves of garlic, dill and spices.
- Prepare the meat as in the previous recipe. Pieces need to be beaten off, and then, on each side, wipe with salt and pepper;
- Fry meat in oil in a skillet until browned. Reduce the fire to a minimum, close the lid and continue to fry until cooked;
- Wash and cut mushrooms small pieces. Saute mushrooms with minced garlic. Then put in the tomato paste;
- To make toast, fry the bread in butter until golden brown;
- Put the toast on a plate, put the meat on top and pour over mushroom sauce. Top with chopped herbs.
How to cook escalope in a slow cooker?
Many dishes today can be prepared using this miracle technique, which greatly facilitates the process. Meat cooked in a slow cooker is in no way inferior to options made in the oven or in a pan.
They were on the grill, after a big salad, wide strips of Vazio, Matambre, Costilla. Anchura, Chinchulin, Tripa Gorda, Chorizo and Morsilla. The beast is cleansed and rewound in its own skin and burrows into a preheated crackling hole over which a new fire burns, so the meat bakes in its fat.
Spaghetti, tortellini, pizza are presented in all restaurants of the country. The name of the meat is related to the location in the animal's body: those facing the front quarter are cheaper, while the fourth is more discreet. It can cook for grill, plate, sauce and stew. Ideal for grilling, sautéing or baking on a plate. It is accompanied by fresh salads.
For this recipe, you need to prepare such products: 500 g pork, tomato, 175 g durum cheese, a little oil, salt and pepper.
- Cut the meat into slices of 1 cm thick. Wipe them with salt and spices on each side;
- Grease the bowl a small amount butter, lay out the pork. Place tomato slices on top and sprinkle with chopped cheese;
- Cook in the "Baking" mode for 40 minutes.
Spicy Escalope Recipe
Thanks to spices and sauce, the dish is spicy. It attracts not only the taste, but also the original aroma. fine dish to impress guests and family.
They are salted vegetables with butter or salads as desired. Ideal for making Milanese, scallops, rolls and beefs in Creole. Pallet cloves: Coarse-grained and fibrous, juicy. To cook it in the oven, on a plate or in a saucepan, perfect for carbonade.
Suitable for all types of cooking. Lomo: fine and fine grain, very tender and tasty. Ideal for grill, casserole and bakery. Blanket: fine and fine-grained and dry grains. Ideal for cooking fried, stewed, boiled and Milanese.
For this recipe for pork escalope in a pan, you should prepare such products: 4 pieces of pork, 1 tbsp. a spoonful of soy sauce, 1 teaspoon of basil and paprika, herbs and a mixture of peppers.
- First you need to prepare the marinade, for which you combine the sauce, vinegar, spices and herbs;
- Put the meat in the sauce for an hour. Then fry it in oil on each side for 3 minutes. It is best to use a grill pan.
How to cook escalope with pineapple in the oven?
Another popular recipe this dish. Many people like it due to the combination of meat with a sweet taste. it restaurant dish will satisfy even the most demanding gourmets.
Dry: fibrous and large, juicy. Ideal for grilled, baked, stuffed or lightly grilled. Its fruit is a black-blue berry with a pleasant sweet and sour taste. The fruit development period is 90 days from flowering to ripening. How do you consume it? It is a product that is easy to consume and prepare: it cannot be peeled, cut or sown. They consume fresh, for breakfast, lunch and dinner, or wear cold and warm meals such as cakes, ice cream, sauces. Its consumption in Argentina is increasing year by year, with a trend towards "light", natural and nutritious food: "cranberry" from 170 grams of blueberries is only 41 calories, high level content of vitamins and minerals.
For this recipe for pork escalope in the oven, you need to take such products: 110 g grapes, 2 pieces of pork, pineapple, 0.5 tbsp. sour cream and raisins, 5 tbsp. tablespoons of oil and spices.
- As in previous recipes, it’s worth starting with the preparation of meat, which needs to be washed, blotted with napkins, cut and lightly beaten off. Don't forget to rub it with salt and pepper;
- Brush the meat with oil and roast them in the oven on the wire rack on both sides. To prevent the oil from dripping, place a baking sheet underneath. Brush the meat periodically with oil to keep it from drying out. Cook until golden brown;
- Cut the pineapple into cubes, and wash and dry the raisins. Serve the meat on a plate with fruit and sour cream.
How to cook escalope with vegetables?
This recipe is not considered a classic, but in the end it still turns out tasty and satisfying. This dish does not need a side dish, because it turns out 2in1. Ingredients are for 4 servings.
Helper is an important source of vitamins and minerals, it is a stimulant of the nervous, diuretic, digestive and even rheumatoid systems. The containers used to drink mate provide many varieties of handicrafts. These are gourd, wooden or canned glasses covered with silver or leather with carved inscriptions and pictorial decorations. In this case, the yerba helper is used in the same way as tea and served in a cup. For this reason, they sell navigator yerba sachets, similar to teas.
In Paraguay and in the northeastern provinces of Argentina, a frightened assistant who served in cold water. Sometimes the lemon is splashed and cooled with ice cubes. In the Andes, its beneficial effect on ulcers, altitude sickness is known. Excellent products in the provinces of Mendoza, San Juan and La Rioja regarding wines. All Argentines travel if they carry it in a suitcase, after a while it feels lacking. Foreigners don't understand this now because they are too sweet, but they can't do that either.
For this dish, you should prepare such products: 8 escalopes, 2 tbsp. spoons of honey, soy sauce and Dijon mustard, and 6 more potatoes, bell pepper, 6 cloves of garlic, 40 g green onions, basil, olive oil, salt and pepper.
- Put the pork in a bowl and add honey, sauce, mustard, salt, pepper and dried basil. Mix everything well with your hands so that the marinade is evenly distributed;
- Wash the potatoes well and cut into 4 parts, but you do not need to peel. Peel the pepper from the seeds and divide into medium pieces;
- Take a mold, put meat, vegetables, chopped onions, garlic and sprinkle everything with oil. Place in an oven preheated to 200 degrees and cook for an hour.
All of the above recipes are suitable for both family dinner as well as for the holiday. Having tasted such delicious meat once, you will definitely add it to your cookbook.
Recipe for turkey or chicken escalope
Its origins have no definite data, but are a kind of legend. Rosas left the camp, and Laval, very tired, sat down on Rosas' pier and was tired. The servant who prepared the "lechada" did not like at all that his master was stretched out in bed. He ran out to warn and forget about the milk on the fire, which he slowly baked on his chest. When Rosas returned, he left Lavalho to sleep and the servant returned to the kitchen. His lechada turned brown, but he was very good. It happened on July 17th.
It has also been used to cook in bleach and mix with a fic stick. You can also add peaches, pears and dried fruits. After frying, empanadas are by far the most typical dish of Argentina, a must-have menu for all parties. The use of filling with bread or similar pastries is common to many cultures, but in Argentina it has become a dish with its own citizenship. Each province has its own recipe, you can also say that each family has secret recipe that is passed from mother to daughter.
Escalope is a round and even piece of meat that is cooked without breading. Recipes great amount. Pork can be cooked different ways. But all the dishes have one thing in common - a great taste that cannot be confused with anything.
In the north-east pasta flour usually mixed with flour flour. Stuffed eggs and olives should only be added when it's cold to prevent them from fading. - after cooking and before putting them in the oven, cover them with a cloth until the guests arrive; The best empanada is the one you eat freshly made; - Shake them with a beaten egg before baking them in a grated pan so they don't stick. - The oven must be very hot. The infamous mundo.
Brillat Savarin. From the expansion of the wine-growing region of the great rivers of the provinces of San Juan and Mendoza, moistened by the summer melt waters of the nearby Andean Cordillera, come the wines of the famous body. Among the red wines we have successfully found are Merlot, Malbec, Barbera, Bonarda, Burgundy Pinot Noir and Syrah, including white Pinot Blanc, Burgundy Chardonnay, Loire Chenin, Sauvignon and Sémillon Bordeaux. The production of many reddish reds is excellent, such as the classic Cabernet Sauvignon with Malbec and Burgundy-type Mongolian, but the current trend is towards the production of single-variant wines.
Pork Escalope - General Cooking Principles
For the preparation of the escalope, the most best pieces pork carcass. It is best to take a tenderloin, this is according to the classical rules. But you can take part from the neck or from the loin. The meat is cut into pieces 1.5 cm thick, sometimes lightly beaten off, but not in all recipes. Escalope can be marinated, seasoned with a variety of spices, but you can’t bread in flour, semolina breadcrumbs. Otherwise, it will be a completely different dish.
Argentine wines are characterized by more high content alcohol and less acidity than European wines, Argentina as a wine producer is preceded only by Italy, France and Spain. Those who appreciate nice table, can't accompany him good wine A: These two elements represent the perfect wedding of gastronomy. Choosing the right wine for every dish is a difficult task, even for great wine connoisseurs: there are a huge number of books that dictate the rules about it, but they often contradict each other; Although today all these standards are observed with less strictness, it is important to follow some selection criteria.
You can cook escalopes on the grill, in the oven, on the stove. Very often they are supplemented with various other products: vegetables, cheese, mushrooms and all kinds of sauces. There are also a huge number of serving options, it all depends on the chosen recipe.
Grilled Pork Escalope in Tomato Mustard Marinade
Recipe for classic grilled pork escalopes cooked with mustard tomato sauce. The meat is very tender, juicy, fried to a beautiful crust. You can cook it on coals or on an electric grill.
The classic rule recommends that white meat and fish pair white wines and red meats, as well as rich and full-bodied dishes, red wines: the current general thought is that flavors should be combined with colors, i.e. no taste, wine or food, must cover the other. Delicate aromas should be accompanied by a wine with the same characteristics and thus balance the clash: no one competes and both flavors cost the same.
Store them in the same place where they will be serviced. His bottle is recognizable because he has no shoulders. They are accompanied by red meat, meat and meat. Bordeaux: also called rosé wines. They are lighter in color and appear in short tendons and shoulders. They are perfect for poultry, offal, light stew and salad vegetables. Italian: Their characteristic aroma, rich and aromatic, makes them ideal to accompany pastas, cheeses and stews.
Ingredients
800 g pork;
3 tablespoons of oil;
2 spoons of tomato ketchup;
15 arrows of garlic;
1 spoon of honey;
1 spoon of mustard.
Cooking
1. Wash the pork, dry it, cut into pieces up to 1.5 cm.
2. Mix honey and tomato ketchup you can use paste. Add a spoonful of mustard and chopped garlic arrows. Salt and rub everything thoroughly together. Fill the mixture with vegetable oil.
3. Lubricate the escalopes with the prepared sauce, transfer to a bowl. If the mixture remains, then simply spread on top of the pieces.
4. Cover the dish, you can simply stretch the film. Leave warm for at least 2 hours. Can be kept in the refrigerator for 6 hours or overnight.
5. Prepare electric grill or charcoal grill.
6. Remove the pieces of meat, shake off the garlic greens. The marinade does not need to be wiped. We lay out the pieces so that there is a little space between them, and the sides are also fried.
7. Cooking escalopes to a beautiful crust. Serve with vegetables, herbs.
Pork escalope with tomatoes and cheese in the oven
The recipe is very elegant and festive pork escalopes. Tomatoes need fresh, but dense, not soft and not sour. Cheese is only hard.
Ingredients
0.6 kg of meat;
1 onion;
2 tomatoes;
5 spoons of sour cream;
100 g of cheese;
Salt, pepper, dry herbs;
1 spoon of oil.
Cooking
1. A dish is being prepared on a baking sheet. It is better to cover it with a rug or just grease it with oil.
2. We cut the meat in layers by a centimeter. Then we take a hammer. We beat off the pork escalopes on both sides. Not much needed, up to a thickness of 0.5 cm and doubling the area.
3. Combine salt, pepper, dry herbs and rub the pieces on both sides. Transfer to the previously prepared baking sheet.
4. Lightly coat with mayonnaise or sour cream, just a little bit to add juiciness to the meat.
5. We clean the onion, cut it into very thin half rings. We lay out a few pieces for each escalope.
6. Thinly slice dense tomatoes. Scatter over the meat. If the escalopes are large or the tomatoes are small, you can put 2 or 3 tomatoes on each.
7. Tomatoes, like pork, are also coated on top with a small amount of sour cream or mayonnaise. Salt is not needed.
8. We bake the dish for half an hour at 200 degrees.
9. We rub the cheese.
10. We take out a baking sheet with escalopes from the oven. Put a little on each grated cheese to give the dish a beautiful crust and elegant look.
11. We return the baking sheet back. We bake pork for another quarter of an hour. The temperature does not need to be changed.
Pork escalope with mushrooms in a pan
Recipe appetizing dish from escalopes with mushrooms, for which you do not even need to turn on the oven. Everything is prepared very simply and quickly. These products make 3 full servings. The dish can be served with a side dish of rice, potatoes, or on its own with herbs and vegetables.
Ingredients
3 pieces of meat 150 g each;
300 g of champignons;
2 cloves of garlic;
150 g sour cream;
2 onions;
40 ml soy sauce;
40 ml of oil;
Greens, pepper and other spices.
Cooking
1. Pour oil into the pan. We warm up.
2. Lightly beat off the escalopes with a hammer, put them in a pan and fry together for 3-4 minutes on each side. You don't need to cover. Take out into a bowl.
3. While the pork was fried, it was necessary to cut the peeled onion heads into half rings. Put it in a frying pan and start frying.
4. We cut the champignons, but in no case finely. Can be quartered, small mushroom halves. We send to the onion, bring to half-cooked.
5. We return the escalopes to the pan.
6. Combine sour cream with soy sauce and garlic, add 100 ml of water. Season the sauce with spices and pour over the mushrooms and pork.
7. Cover the pan with a lid, simmer the dish over low heat for 10-12 minutes.
8. At the end, sprinkle with chopped dill or other herbs.
Pork escalope on pickled onions
The recipe for a very simple and delicious pork escalope, which is cooked in the oven. You need a lot of onions for the dish, but this will not spoil it.
Ingredients
700 g pork tenderloin;
500 g of onion;
150 g of vinegar;
1 spoon of ketchup;
3 tablespoons of sour cream or mayonnaise;
2 cloves of garlic;
1 tsp spices for pork;
2 tablespoons of oil.
Cooking
1. Combine sour cream with ketchup, add seasonings for meat, salt and crushed garlic and grind the sauce well until smooth.
2. Cut the meat into round escalopes, no more than one centimeter thick. We lightly beat off the washers, but just a little bit, we try not to greatly increase their area.
3. Rub the meat with sauce. Set aside for half an hour.
4. Cut the onion into half rings. Pour table vinegar mixed in half with clean water. We grind with our hands and also leave for half an hour, like meat.
5. Turn on the oven at 190. Lubricate the mold with two tablespoons of oil.
6. We take out the onion from the marinade, put it in a mold, this will be a pillow for the escalopes. Lay the meat on top. Pour the juices from the bottom of the bowl in which the pork was marinated.
7. Bake the meat in the oven for 35-40 minutes. Serve escalopes with onions.
Grilled Pork Escalope in Honey Soy Marinade
Another amazing marinade for escalopes on the grill or in the oven. The meat turns out tender, juicy, ruddy. If a soy sauce lightly salted, you can add a little salt.
Ingredients
1 kg of meat;
100 ml soy sauce;
1 spoon of honey;
4 cloves of garlic;
0.5 tsp black pepper;
A pinch of red pepper;
1 sprig of rosemary.
Cooking
1. Prepare the pork according to all the rules, cut and set aside.
2. Mix soy sauce with honey. If it is not fresh and has already been candied (or just thick), then it must be melted before that, you can in the microwave.
3. Add black and red pepper to the marinade. Put in sliced garlic cloves. We mix.
4. A sprig of rosemary can not be crushed. Just rub it with your hands, put it on the bottom of the bowl.
5. Lubricate the meat with sauce, lay on top of the rosemary. We cover. Marinate in the refrigerator overnight or keep at room temperature for a couple of hours.
6. We take out the escalopes, transfer them to the grill, bring the pork to readiness.
Roasted pork escalope in a pan
The easiest recipe for escalope in a pan with a minimum set of spices. it real taste fried meat!
Ingredients
4 pieces of loin, 1.5 cm thick;
3 tablespoons of oil;
Black pepper, salt.
Cooking
1. Beat the meat with a hammer to a thickness of 1 cm.
2. Rub the pieces with black pepper and salt, the amount at your discretion.
3. Heat the oil in a frying pan almost to a haze. Laying out escalopes.
4. Fry 2 minutes on one side.
5. Turn over, fry for another 2 minutes on the other side.
6. Now you need to reduce the fire and fry at an average level again on each side for 3 minutes.
Pork escalope with pineapple and cheese
This amazing dish uses canned pineapple and hard cheese. But if there is fresh tropical fruit, then you can take it, it will affect the taste of the dish, it will be even more interesting.
Ingredients
6-7 escalopes;
2 spoons of mayonnaise;
2 cloves of garlic;
3-4 pineapple rings;
150 g of cheese;
2 tablespoons of soy sauce;
Oil for the form.
Cooking
1. We slightly beat off the escalopes to a thickness of 7-8 mm.
2. Mix soy sauce with mayonnaise, black pepper and crushed garlic. Lubricate the pieces of pork and transfer to a form, greased with oil.
3. Cut the pineapple rings into small cubes. We distribute it among all escalopes, lay it out in one layer.
4. Put the baking sheet in the oven, bake the meat at 180 degrees for 20 minutes.
5. Coarsely grate the cheese. Spread over pineapples.
6. Increase the temperature to 200 degrees, bake for another 10-15 minutes until a beautiful crust appears on top.
If you cover the pork with a bag when beating the escalopes, more juice will remain in it, the meat will turn out more tender, and splashes will not spread through the kitchen.
To fry pork until golden brown, you need to put the escalopes in well-heated oil and do not let the juices stand out.
Ideal addition to escalope - garlic Sause, and it can be sour cream, tomato, mayonnaise or very light, prepared on the basis of natural yogurt.
Escalopes should be served immediately after preparation. If the meat is reheated, it will become tough, dry and tasteless.
The most delicious escalopes come from fresh meat that was not frozen. If the tenderloin has already been frozen, it must be thawed gradually at low temperatures on the refrigerator shelf.
