Escalopes Lyonnaise – Bistrot Recipe
In this video we learn how to make a quick and easy bistrot recipe called Escalopes
Lyonnaise – veal steaks with an onion and vinegar sauce. This simple recipe can be made for
lunch or dinner in no time.
When talking about Escalopes “Lyonnaise”, we refer to the way the dish is cooked (in this example, in the style of Lyon city in France). This is commonly referred to as an “appellation” meaning the food belongs to a specific region in France, as for wine.
A strict set of ingredients that belong to a style of cooking in a specific region of France, e.g.
boeuf bourguignon must have mushrooms, onion, bacon and red wine.
- 3 or 4 small thinnish steaks (can be veal, chicken, beef or pork)
- 3 medium sized onions finely diced
- 60 grams (2 oz) plain unsalted butter
- 100 ml vinegar, preferably white (apple cider vinegar is recommended)
- Chopped parsley
- Salt and pepper to season
For accompaniment, green beans (pre-cooked), sliced tomatoes and green lettuce.
1. Melt 30 gr (1 oz) butter in a pan till bubbling and cook onions for 10 minutes on low heat.
2. Melt the rest of the butter in another pan and when bubbling, cook the meat on a moderate heat
after adding pepper and salt, for a minute or 2 on each side so that colouring is achieved.
3. When the meat is done, remove it. Add the cooked onions to the pan. Add the meat back on
top, mix it with the onions and continue cooking for a few minutes on a medium heat.
4. When the meat is cooked, remove it leaving all of the onions in the pan and cook them a little
longer to get some more colouring. Add vinegar and deglaze the pan.
5. Turn the heat off and stir in the parsley, saving a little for garnish.
6. Serve the meat on a plate and spoon the onion puree over. If any meat juices remain on the
plate where reserved, they may also be poured over.
7. The dish may be accompanied with a mixed lettuce salad, sliced tomatoes and pre-cooked
beans. Dress the vegetables and scatter some parsley over the meat.
Escalopes Lyonnaise video recipe: