The crunch of the breadcrumbs, the squeeze of lemon, the plate of fries next to it. Beef escalope pané is one of those meals that tastes like childhood, and it only works when the meat inside is thin, even and tender.
Our escalope is sliced thin and even from lean Balady beef, so it cooks in minutes without curling or shrinking. Every piece is trimmed of veins and sinew, which means no surprises on your fork and no pieces left on the plate.
Where Our Escalope Comes From
We cut escalope from lean muscles of the hindquarter and slice it across the grain to keep the fibers short and the texture soft. Each slice is the same thickness, so a whole pan cooks at the same speed.
How to Cook Beef Escalope
For escalope pané, season with salt, pepper and a little garlic, dip in flour, then egg, then breadcrumbs, and fry in hot oil for about a minute per side until golden. For a lighter dish, sear the slices in butter and finish with a mushroom cream sauce or a lemon and parsley pan sauce. Serve with rice, pasta or fries.
Why Farm House Escalope
Our Balady calves are naturally raised on our own farm for about 400 days with zero hormones and zero chemicals. At Kandouz age the beef is tender enough for thin slices that stay soft after frying. Every pack is carefully trimmed and vacuum packed without bare hand contact.
The meal the whole family asks for every week, done right. Keep a kilo ready and dinner is twenty minutes away.
Making pané for the whole family? Do half beef and half chicken pané so everyone gets their favorite. For a sauce dinner, try beef piccata, and for a quick creamy pan, beef stroganoff strips.
Beef Escalope FAQ
Is this escalope breaded?
No, it comes fresh and plain, sliced thin and ready for you to bread or cook as you like.
Can I make escalope pané with it?
Yes, it is cut exactly for that: flour, egg, breadcrumbs and a quick fry.
What is beef escalope called in Arabic?
Beef escalope is also known as:
اسكالوب، اسكالوب بقري، اسكالوب بانيه، اسكالوب لحمة بلدي
أعمل اسكالوب بانيه لحمة إزاي؟
تبل الشرايح بملح وفلفل وتوم، اغمسها في دقيق وبعدين بيض وبعدين بقسماط، واقليها في زيت سخن دقيقة كل ناحية لحد ما تدهب. الاسكالوب بتاعنا رفيع ومتساوي فبيستوي بسرعة ويفضل طري.
