2 recipes with beef escalopes
A second course of Italian meat that is super easy to make and perfect to serve with a side salad or pan-fried vegetables. Scallops are one of the most loved and appreciated cuts of Italian beef by everyone, due to the speed and the huge quantity of recipes we can make. If we then purchase fresh Italian meat from our trusted online butcher, the success of the dish will be guaranteed. Let's discover two recipes with beef escalopes: the Viennese ones and the Perugia escalopes. The speed will surprise you, the taste even more!
Viennese scallops
Ingredients
- 6 100% Italian meat escalopes
- 80 g of butter
- 3 tablespoons of extra virgin olive oil
- 6 anchovy fillets
- 1 lemon
- 6 olives
- 2 eggs
- flour to taste
- breadcrumbs to taste
- 1 tablespoon chopped parsley
- Salt and Pepper To Taste
Method
Using the meat mallet, flatten the beef slices, season with salt and pepper, lightly flour and dip in a previously beaten egg, then in the breadcrumbs, making sure it adheres well.
In a pan melt the butter and oil. As soon as they are smoking, insert the scallops and cook them for two minutes on each side. in the meantime, take 6 lemon slices and place an olive wrapped in anchovy fillet on each of them; on one side the chopped hard-boiled egg yolk, on the other the egg white.
As soon as they are cooked, sprinkle each slice with a pinch of parsley. Then, arrange the scallops on a plate, pour over the melted butter and the bottom of the pan and place the garnished lemon slices in the center of each scallop.
Scaloppine from Perugia
Ingredients
- 4 Italian meat escalopes
- 5 tablespoons of extra virgin olive oil
- 2 anchovy fillets
- 50 g of raw ham or Parma ham
- 1 chicken liver
- 1 clove of garlic
- ½ lemon
- sage
- 1 teaspoon pickled capers
- salt and pepper 1.b.
Method
In a large pan, add some oil and a mixture prepared with anchovies, raw ham, chicken liver, capers and a clove of garlic. then add the sage and grated lemon peel.
Add the scallops, brown on both sides, season with salt and pepper, pour in the lemon juice and cook for a few more minutes. Once cooked, remove the sage and serve the slices hot immediately.
Scallops go perfectly with still red wines such as Barbera d'Asti 2017 or Barbera d'Alba DOC , if we prepare them in summer even a light agricultural beer has its reason!
