Schnitzel is one of the dishes that is made in more countries and several different denominations according to their culinary, historical and even regional differences. Basically, an escalope is a breaded fillet with bread and beaten egg, which must be fried in abundant oil or butter. It seems that as its name indicates, it comes from the city of Milan and in the s. XIX was exported to Iberoamerica for the great emigration to this continent; However, for other culinary historians it appears in the 17th century as a French dialect expression alluding to the shell of a fruit or a snail: veau à l’escalope (veal cooked in the style of an escalope). In general, the most famous schnitzel is “a la milanesa”, which can be prepared with beef, pork, chicken, turkey and even fish, and in its basic form is a thin fillet that is breaded, and which gave rise to the quintessential Austrian national dish: he schnitzel you come. In addition there are later modalities that are made how sandwiches of two fillets of similar size that are filled with cheese, serrano ham, york ham or bacon, from the original “escalope” cordon bleuIn Spain, these combinations became very popular in the 60s and take the name of “San Jacobo”, or “cachopo” in the Asturian region; sometimes, these stuffed fillets are fried and finished cooking in a sauce. with some vegetables (preferably mushrooms) and a good wine. Denominations don’t stop here; thus, in the south of Spain they also prepare the “flamenquines”, which differ from the previous ones in that they are rolled and breaded, in small sizes or as long sausages.
In Italy, the “scallopini “, small schnitzels in Marsala sauce, and the “saltimbocca“they are going stuffed and rolled but not breaded and served with a sauce of dried marsala. And pTo add another international touch, we must mention the headless birds, “oiseaux sans tête“, which are the French version of the” saltimbocca “, also filled, rolled and generally with a mushroom or mushroom sauce.
I think escalopes we all like, and preferably children. For this reason, today I am going to present you three versions of the classic schnitzel with three different meats and also cooked in three different ways, and I am going to include them in three different recipes: 1. Those of “international cuisine”, where you will find the wiever schnitzel, the most paradigmatic version of what we know here as “milanese escalope”, which represents the most popular dish in Austrian cuisine. 2. The stuffed or sandwich escalopes, whose origin is the “Swiss escalope cordon bleu“, made with chicken and cheese filling, which will give rise to all the variants of the San Jacobos, cachopos, flamenquines, etc. 3. And finally, the little birds without heads,” oiseaux sans tête “, the French version of” saltimbocca “that is to say with filling, but without batter and with a mushroom or mushroom sauce, which cannot have any other location than sumptuous recipes because with a name like “oiseaux sans tête” … elegance is presupposed for you.