Boneless slice of meat thinned using a mallet, often baked and topped with breadcrumbs crossword

What is an Escalope?

A Thin, Tender Cut of Meat

An escalope is a boneless slice of meat - usually veal, chicken or pork - that has been pounded or thinned with a mallet or similar tool. The pounding softens the fibres and gives the slice a uniform thickness - because it is now thin, it cooks fast in a pan or in the oven.

A Versatile Culinary Delight

Cooks in France besides Italy use escalopes often. The slice needs only brief heat - it takes on seasonings or coatings without trouble. It can be seasoned and fried in a pan or coated with crumbs plus baked.

Preparing the Perfect Escalop

Pounding and Tenderizing the Meat

The key to a delicious escalop lies in the preparation. Select a high quality cut of meat - veal, chicken or pork. Place the meat on a cutting board. Pound it with a meat mallet or the base of a heavy pan. Work from the center toward the edges until the piece reaches even thickness. This action breaks down muscle fibers plus leaves the meat tender.

Breading and Baking

Once the meat is thin, coat it. Dip the escalop in beaten egg. Cover it with a blend of seasoned breadcrumbs, grated Parmesan but also any spices or herbs you choose. Lay the breaded escalops on a baking sheet. Slide the sheet into the oven. Bake until the coating turns golden brown and crisp.

Serving and Enjoying Escalope

• Place the baked escalope next to a fresh salad or roasted vegetables to create a full meal.
• Add a light lemon butter sauce or a tangy mushroom sauce on top to enhance the taste.
• Pair the dish with a glass of crisp white wine or a light red wine.
• Use turkey or pork in place of veal to create your own version of the classic escalope.

Conclusion

The escalope is a thin, boneless cut of meat, coated in breadcrumbs and fried until golden. Serve it hot with a lemon wedge or a simple sauce. The crisp outer layer plus the tender inside turn it into a fast, dependable meal for any evening.