Chargrilling Escalopes

One of the simplest ways to fry escalopes is on a ridged cast-iron stovetop grill pan. The ridges on the pan give the meat a striped “chargrilled” effect, which looks most attractive and as if the meat has been barbecued. The escalopes are best simply fried in a good-quality virgin olive oil or a nut oil, or a mixture of oil and butter if you like. Deglazing the pan with balsamic vinegar adds to the flavour and is one of the simplest ways to make an instant sauce.

1. Brush a little olive oil over the pan and heat until hot but not smoking. Add the escalopes and cook over a moderate heat for 5 minutes, turning once. Add 1-2 tbsp balsamic vinegar and stir into the pan juices to make a tasty sauce.

   

2. Serve the escalopes on a bed of crisp rocket, as here, or on other leaves such as baby spinach or oak-leaf lettuce. Spoon the pan juices over the top of the escalopes and salad leaves as a dressing.