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Following up from Arrowheads Pork with Mustard crust dish is this escalope dish that can be used to brighten up an assortment of meats and cuts.
Pork,Chicken, Turkey or Veal Escalopes
This is a favorite in my household and dead easy once you get the knack. I'm not going to list a full recipe as it is a simple dish but I will
list a few tips. I've used a variety meats and cuts including fillet, loin, thigh and leg meat, the trick is to get it thin with a
tenderizing mallet (~5 to 8mm mm) but don't bat the hell out it so it falls apart or has holes. You don't necessarily need a mallet either
but somthing heavy duty would do like a bottle, jam jar or rolling pin.
I made it the other day with some boned out chicken thighs which is an economical cut and more flavoursome than a rather dull fillet.
Once you have flattened the meat to an even thickness then prepare the coating.
For the base of the coating you usually use breadcrumbs but I have used crackers or savoury biscuits with great success.
Add a choice of the following to the crumb or what ever you fancy.
Seasoning to taste.
Hard Herbs - Rosemary, Thyme, Oregano or sage finely chopped
Grated Lemon*
Cheese - Parmesian or mature cheddar finely grated.
Chilli or smoked paprika
Mix seasoning's and herbs together with crumb thoroughly.
The bit that people don't bother with but makes all the difference is the double dipping illustrated by this floppy muppet.
<!-- m --><a class="postlink" href="http://www.bbc.co.uk/food/get_cooking/techniques/059003.shtml">http://www.bbc.co.uk/food/get_cooking/t ... 9003.shtml</a><!-- m -->
3 - 5 minutes a side should do it.
Bon apetite.
Pork,Chicken, Turkey or Veal Escalopes
This is a favorite in my household and dead easy once you get the knack. I'm not going to list a full recipe as it is a simple dish but I will
list a few tips. I've used a variety meats and cuts including fillet, loin, thigh and leg meat, the trick is to get it thin with a
tenderizing mallet (~5 to 8mm mm) but don't bat the hell out it so it falls apart or has holes. You don't necessarily need a mallet either
but somthing heavy duty would do like a bottle, jam jar or rolling pin.
I made it the other day with some boned out chicken thighs which is an economical cut and more flavoursome than a rather dull fillet.
Once you have flattened the meat to an even thickness then prepare the coating.
For the base of the coating you usually use breadcrumbs but I have used crackers or savoury biscuits with great success.
Add a choice of the following to the crumb or what ever you fancy.
Seasoning to taste.
Hard Herbs - Rosemary, Thyme, Oregano or sage finely chopped
Grated Lemon*
Cheese - Parmesian or mature cheddar finely grated.
Chilli or smoked paprika
Mix seasoning's and herbs together with crumb thoroughly.
The bit that people don't bother with but makes all the difference is the double dipping illustrated by this floppy muppet.
<!-- m --><a class="postlink" href="http://www.bbc.co.uk/food/get_cooking/techniques/059003.shtml">http://www.bbc.co.uk/food/get_cooking/t ... 9003.shtml</a><!-- m -->
3 - 5 minutes a side should do it.
Bon apetite.
