Seasoning of persimmon, ginger, chili and rosemary for baked fatty meat
2020-08-13 / test@t
Escalopes in lemon sauce
The name "escalope" comes from the Italian scaloppare - to cut meat into even round layers of the same thickness.
Ingredients
- 8 pork escalopes
- 200 g flour
- 2 lemons
- 6 sprigs of thyme
- 140 g butter
- 100 ml white wine
- salt
- mashed potatoes for serving, optional
STEP-BY-STEP COOKING RECIPE
Step 1
Hit the escalopes with a flat meat hammer or heavy saucepan (no monsters with toothed teeth to destroy the surface of the meat). Season the meat with salt and flour.
Step 2
Cut the zest from the lemon and cut into thin strips. Cut the lemon in half and squeeze out the juice.
Step 3
Tear off the leaves from the stems of the thyme. Melt the butter in a large heavy-bottomed skillet and fry the escalopes on both sides.
See more
Seasoning of persimmon, ginger, chili and rosemary for baked fatty meat
Festive meat pie
Kulebyaka with a complex filling
Pork knuckle in the oven
Delicate Pork instead of sausage
Cutlets Swallow"s Nest
Katlama fried puff pastry
Homemade chebureks
Rice with tofu and pork