Escalopes are typically thin slices of boneless meat. In this video Great British Chefs deomonstate how to make an escalope using turkey, however you can use this technique with chicken, pork, veal or fish. Initially coating the meat in flour allows the egg to coat the meat evenly before dipping in breadcrumbs. This techniquie is called a panne, prefect to add a nice crunch to a piece of meat.
Please enter your email address
If email "" has been registered on our system you will receive an email from us shortly.
Please follow the instructions to reset your password.Return to sign in