Escalopes with leeks and orange oil
4 servings
20 minutes
Escalopes with leeks and orange butter is an elegant dish of European cuisine that combines the tenderness of meat with the refined acidity of citrus. Its origins can be traced back to the gastronomic traditions of France, where escalopes are valued for their softness and quick preparation. The orange sauce, slowly reduced to a rich texture, adds exquisite depth of flavor to the dish. Crispy bacon complements it with a salty note, while caramelized leeks add a light sweetness. This dish is perfect for both family dinners and festive tables, impressing with the harmony of flavor contrasts. Serving it with warm sauce makes it especially cozy on cool evenings, while the citrus freshness provides a feeling of lightness after the meal.
1
Bring the orange juice to a boil and cook until it reduces by half. Add broth and a few pieces of butter. Cook until it reaches a sauce consistency, add spices, and keep warm.
- Oranges: 1 piece
- Chicken broth: 40 ml
- Butter: 75 g
2
Heat some olive oil in a pan and fry the bacon cut into thin strips until crispy. Place on a paper towel to drain the oil.
- Olive oil: to taste
- Bacon: 2 pieces
3
Wash the pan and return it to the heat, adding some butter and sauté the finely chopped leek until soft. Remove and keep warm.
- Butter: 75 g
- Leek: 1 piece
4
Pour a little olive oil into the pan and heat it. Sear the escalopes with a piece of butter for 1-2 minutes on each side.
- Olive oil: to taste
- Escalope: 6 pieces
- Butter: 75 g
5
On 2 serving plates, place 3 escalopes, onion, and bacon, and drizzle with sauce.
- Escalope: 6 pieces
- Leek: 1 piece
- Bacon: 2 pieces
- Oranges: 1 piece
- Chicken broth: 40 ml
- Butter: 75 g