This is a staple in brasserie and bistro cuisine. It goes well with wine and beer and is very flavorful. It is usually made with veal but for economic reasons I made it with pork. It is difficult to find a good escalope of veal commercially.
This cut was taken off the leanest pork cut which is the loin. Your butcher should cut you a nice 6oz boneless loin chop and all you have to do is pound it out, he can do that for you too if you ask him nicely.
You then bread this thin slice of veal by passing it through flour, egg and finally fine breadcrumbs. It is always a good idea to have a bag of brown breadcrumbs in the freezer. The commercial breadcrumbs don’t work well with this.
Before cooking the escalope make sure you have the following things ready: capers, limes peeled and cut into small pieces, butter and chopped parsley. The cooking of this dish does not take a lot of time and you won’t have time for preparation while you do it. Have everything ready in advance.
Put a pan big enough to hold the escalope on the stove and add a little oil. Fry the escalope until it is golden brown then remove it from the pan and wipe the pan out with a dry cloth. In the same pan add the butter and keep it over a medium heat. When the butter starts to brown and give off a nutty odor add the capers and the limes and cook for a minute or so. Remove the pan from the stove and add some chopped parsley, swirl around in the pan and pour over the escalope.
Ready to serve and delicious food.
For the green beans: Blanche the beans and refresh them in iced water. Lay them side by side and trim any really long ones so you end up with more or less the same lengths. Slightly pound a slice of bacon and wrap it around the beans. Finish in the oven. ‘
For the tomatoes: simply cut them in half and place them on a pan or a dish or whatever you want to use. Sprinkle with olive oil, salt and pepper and leave them in a warm oven for a few hours.
You can't buy good commercial breadcrumbs for this kind of thing. You have to make your own. You do this by keeping all the ends and crusts of the bread. Let them dry out and pass them through those little food processers with the blades until they are finely processed. Then put them in a ziplock bag and put the bag in the freezer and use as needed. Sometimes you will need white breadcrumbs for stuffings and the like. Do the same thing except with only the white part of one or two day old bread.