Any round piece of meat, fried or baked, is considered an escalope. The tenderloin, loin or apple from the back of the pork is ideal. Unlike schnitzel, escalope is not breaded, but fried neat with a minimum amount of spices, although this is also a matter of taste. Today we will figure out how to properly cook an escalope on the bone - a favorite dish of all men, but we will do it so that even the most inveterate bachelor can also cook it.
Ingredients:
Pork loin - 500 g
Salt to taste
Ground pepper - to taste
Lean oil - 1 tsp
Preparation:
1. We will prepare all the products according to the list. Be sure to wash the meat under running water, shake off all drops thoroughly, then dry it dry with paper towels - the pork must be absolutely dry.
2. Many sources claim that in order for the escalope to be juicy and cook faster, it must be beaten off. Let's not argue with them - we put the loin on the bone in a tight food bag and slightly beat it with a special hammer for chops.
3. Now you need to heat the pan very much, and since our loin is with a greasy layer, then we just lightly grease the pan with vegetable oil. We spread the broken piece of escalope on the bone and fry until golden brown (5 minutes).
4. Turn the pork over to the other side and fry for another 5 minutes, until the same golden brown and appetizing crust. When the blood stops coming out of the bone, the meat is ready. It can be seasoned with salt and pepper.
5. You do not need to fry the pork escalope for too long, it can easily be overdried, so watch out - 10-15 minutes will be enough for cooking.
Pork escalope fried in a pan is served as a main course with a salad of tomatoes, cucumbers and onions, and I think any side dish will do - your favorite.
Enjoy!
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