Tuesday, 28 July 2009
A really simple and tasty meal which I cook often, as I know lots of people do.
I first ate this in France as a teenager, and it was the most delicious thing I'd ever eaten! As I was in France it was called escalope and was probably made with veal.
At my local butcher they sell beef cut into very thin slices which is what I normally use.
As it really needs to be eaten straight from the pan, I usually serve it on its own before or after some salad or green vegetables and bread. I think ideally it needs to be the only thing on the plate and in your mouth, so you can really appreciate the delicate flavours.
Dip very thin slices of meat in seasoned flour (dust off excess), then in beaten egg and then fresh breadcrumbs. Lay crumbed meat on a tray and cover. Keep in the fridge for at least half an hour. (This isn't essential, but the crumbs are more likely to stay on the meat during cooking if it's all well chilled.)
Fry in a medium/hot pan in a little oil until crumbs are golden and then turn over to cook the other side. The first cooked side will always be the prettiest for some reason! If you have a good non-stick pan (like my lovely new Scanpan) the job will be very easy.
Serve with a squirt of lemon juice and eat straight away.