Escalopop Escalopop Recipes and tips for success

I explain to you How to bother cutletswhether they are calf or poultry (chicken or turkey)and gives you thes Secrets and tricks for a crisp breading and melting meat.
You will see that we can Vary the breadcrumbs, seasonings …

Which meat to choose for breaded cutlets?

It is generally the veal cutlet that this recipe and this technique are associated, from The Milanese cutlet Or The Viennese cutlet. Your butcher will be able to choose the best song to you, you can also ask either veal or veal underwater, quasi de veal, vein round.

You can therefore use fine veal slices but also poultryas chicken or turkey. Possibly pork. You will then have to have a slice not too thick. If necessary, remove it.

To succeed in this recipe, The meat should be flattened.
Flatten meat allows you to break certain muscle fibers and thus obtain a tender meat.

There is A specific utensil called a meat tender. It looks a bit like a mallet. No need to invest in this kitchen utensil, You can use the underside of a saucepan or pan and tap with the underside or use A rolling pin.
To avoid damaging meat Cover your cutlets with parchment paper before tapping it with your pan. If you buy your cutlets from the butcher, it will do it with pleasure.

So flatten the meat a little, but not too much Don’t type like a bruteyou might get the opposite desired effect and have a hard -increasing meat.

The technique used here in French cuisine is called the bunter.

The ingredients you need

Flour, whole eggs, breadcrumbs and oil and/or butter.

Flour: It helps that the egg adheres well to meat. You can season flour with spices like paprika, cumin, curry …
For a gluten -year versions, remove the flour, some do it, or opt for gluten -free flour like rice flour, or a more digestible gluten like spelled flour.

Eggs : Beat the eggs in an omelet. You can add a drop of milk, or a drizzle of neutral oil.

Note that you go at some point Salt and pepper Your meat: you have the choice either directly before going through the flour, or add salt and pepper to flour, eggs, or possibly in the breadcrumbs. I personally opt for eggs.

Which breadcrumbs to choose?

You can take trade breadcrumbs or do your own Homemade breadcrumbs with remains of bread that you let dry and that you are going to grind more or less finely with a blender or a blender.

The Japanese Panko Used for tempuras is very light and gives a very crisp rendering. I like to do a mix half homemade breadcrumbs and half panko.

Possibly chips or corn flakes, Swedish grilled little… It must be possible to make homemade gluten -free breadcrumbs with remains of gluten -free bread.

Perfume your panel with spicesa little cheese like parmesan or Fresh or dried herbs.
For example, I put roughly chopped flat parsley in my breadcrumbs to prepare the breaded fish. Try, it’s very nice.

In what order should you make your panel to succeed?

I had for a long time needed to return to what order to proceed for the preparation of the cutlets.
What to start with? It is first the flour. Then the beaten eggs. Finally the breadcrumbs.

You can start again a second time for a very thick breading you will then proceed as: 1/ flour, 2/ eggs, 3/ breadcrumbs 4/ eggs, 5/ Breadcrumbs.

Finally cooking

Use a non -stick pan If you want your cutlets to be well.

Cook your breaded cutlets in a hot stove or you will have put A mixture of butter and oil.
The butter makes your cutlets more crisp, the oil avoids butter to burn at too high temperature. Be generous in butter, your cutlets will only be greedy.

Cook for 5 minutes on a first side then return, possibly add a little more butter and cook for 5 to 10 minutes on the other side, until the meat is cooked at heart. Time obviously depends on the thickness.

There is Few differences between the Milanese cutlet, the Viennese cutlet and our breaded cutlet appreciated in France. If I am the Viennese cutlet has milk in its breading to make it soft.
There are actually variants of this recipe for breaded meat in many kitchens: Hungarian, Japanese, Israeli …

Variants

As explained above, Have fun with rows, spices and herbs.

From the breaded cutlet make a blue cord. Add cheese and ham to a large turkey or chicken cutlet, fold it in half and proceed in the same way for the panel as here, you will get a delicious homemade blue cord.

All accompaniments are allowed with breaded cutlets. This day I served a Provencal Tian with seasonal vegetables. It’s up to you to choose, potato gratin and green salad, pasta with a sauce, pan -fried vegetables …
Think of SErvir with lemonit’s good with lemon juice.

If you like the dishes with breadcrumbs, maybe you will be tempted by my salty crumble with fish and vegetables.