Pork escalope and more - 3 cooking recipes

Escalope - slices of lean lamb, veal or pork meat from the pulp of the hind leg or lumbar part. Russian-French chefs of St. Petersburg called this the round, even layers of meat that were cut from pork, veal tenderloin or (also across the grain, into even circles) from other parts of tender meat. The Milanese dish ossi-bucca, which St. Petersburg chefs borrowed from the French, was also called escalope.

They are cut from fresh meat into slices no thicker than one centimeter, after which they are usually beaten to half a centimeter thick, then sautéed or fried in papillots or open on a wire rack, but not breaded. This culinary method later became the main one for characterizing escalopes. In other words, an escalope is a thin, round and even piece of meat cut from the best part of the carcass, without breading the top layer, and subjected to heat treatment.