Take the 2-minute tour ×
Seasoned Advice is a question and answer site for professional and amateur chefs. It's 100% free, no registration required.

I've read a number of recipes that call for different cooking times, so I'm a bit baffled.

Normally, the escalopes are cuts from the topside (that's the bottom) of a cow. These are then hammered with a mallet, salt & peppered, passed through flour and sautéed. A pan-sauce is made from the fond and the escalopes are added back in.

The question is: How long? I've read times ranging from 15' to two hours...

Does it depend on the age of the animal? Or the race? Is there any objective way to determine when it's properly cooked?

share|improve this question
add comment

1 Answer

up vote 1 down vote accepted

Topside is quite a tough cut, so I'd tend towards a longer cooking time; as 'low and slow' as possible, really. With other meats, escalopes are usually made using leaner cuts, like chicken breast or pork tenderloin, which would be cooked relatively quickly, so I'm surprised your recipes call for topside.

share|improve this answer
    
Maybe something got 'lost in translation'... (thanks for the edit) –  BaffledCook Nov 20 '11 at 17:07
add comment

Your Answer

 
discard

By posting your answer, you agree to the privacy policy and terms of service.

Not the answer you're looking for? Browse other questions tagged or ask your own question.