https://www.thefrenchcookingacademy.com
  • Home
  • Recipes
  • Wine Education
  • recommended cookware
  • About
  • Contact us
  • Online course log in
  • Home
  • Recipes
  • Wine Education
  • recommended cookware
  • About
  • Contact us
  • Online course log in
  • Home
  • Comfort food
  • Escalopes Lyonnaise – Bistrot Recipe

Escalopes Lyonnaise – Bistrot Recipe

Posted on Aug 2nd, 2020
by Stephane
Categories:
  • Comfort food
  • Meat dishes
escalopes lyonnaise

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.

  • INGREDIENTS
  • 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.

INSTRUCTIONS
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:




(Visited 1,249 times, 2 visits today)
  • bistrot food
  • escalope lyonnaise
  • french cooking
  • french food
  • french recipe
  • lyon city
  • regional french food
  • the french cooking academy
  • veal

Stephane

Search for a recipe

Join our cooking school

enroll in our online course get started with french cooking
Chicken recipes

Chicken recipes

Comfort food

Comfort food

Fish and seafood

Fish and seafood

French articles, wine, food, guides

French articles, wine, food, guides

French cooking basics

French cooking basics

How to recipes

How to recipes

Meat dishes

Meat dishes

online cooking classes

online cooking classes

Sauces & Stocks

Sauces & Stocks

Soups and consommés

Soups and consommés

Starters and salad

Starters and salad

Subscriber's recipes

Subscriber's recipes

Sweets and Dessert

Sweets and Dessert

Vegetables & Sides

Vegetables & Sides

About Stephane

About Stephane

Hi, I’m Stephane. Self-taught cook, You Tube creator and a passionate French culinary instructor.

Five years ago, I set out to master the art of French cooking from my kitchen. I have spent thousands of hours studying and practicing the techniques taught in the most exclusive culinary schools in France and from classics like Escoffier’s Guide Culinaire.
My mission is to make learning to cook French cuisine accessible and easy for the home cook. My unique approach to teaching the secrets of French cuisine has accumulated over 16 million views online and forged a community of cooking enthusiasts across the globe.

Latest Wine Education Podcasts

  • Introduction to Bordeaux July 1, 2019
  • Wine Production June 27, 2019
  • Tasting from Languedoc Roussillon May 1, 2019

Your top 10 French recipes

  • Chicken chasseur recipeChicken chasseur recipe (79,019)
  • How to make a Gratin DauphinoisHow to make a Gratin Dauphinois (57,775)
  • Parisian Hot ChocolateParisian Hot Chocolate (43,325)
  • Essential guide to Crème BrûléeEssential guide to Crème Brûlée (40,353)
  • How to make a French Custard Pie (Flan parisien)How to make a French Custard Pie (Flan parisien) (37,702)
  • Boeuf Bourguignon recipe (red wine beef stew)Boeuf Bourguignon recipe (red wine beef stew) (32,859)
  • Real good rice pudding recipeReal good rice pudding recipe (31,432)
  • How to make a Shortcrust Pastry by HandHow to make a Shortcrust Pastry by Hand (30,373)
  • How to make a mayonnaise sauceHow to make a mayonnaise sauce (28,596)
  • How to make Beurre Blanc ( butter sauce)How to make Beurre Blanc ( butter sauce) (25,660)

Follow me on

  • Terms and conditions
  • Privacy policy
  • Logout
  • Login
  • Register
  • Cookie Policy

The French Cooking Academy | ALL RIGHTS RESERVED | © 2021

We use cookies on our website to give you the most relevant experience by remembering your preferences and repeat visits. By clicking “Accept”, you consent to the use of ALL the cookies.
.
Cookie settingsACCEPT
Privacy & Cookies Policy

Privacy Overview

This website uses cookies to improve your experience while you navigate through the website. Out of these cookies, the cookies that are categorized as necessary are stored on your browser as they are essential for the working of basic functionalities of the website. We also use third-party cookies that help us analyze and understand how you use this website. These cookies will be stored in your browser only with your consent. You also have the option to opt-out of these cookies. But opting out of some of these cookies may have an effect on your browsing experience.
Necessary
Always Enabled

Necessary cookies are absolutely essential for the website to function properly. This category only includes cookies that ensures basic functionalities and security features of the website. These cookies do not store any personal information.

Non-necessary

Any cookies that may not be particularly necessary for the website to function and is used specifically to collect user personal data via analytics, ads, other embedded contents are termed as non-necessary cookies. It is mandatory to procure user consent prior to running these cookies on your website.