During my restaurant days at Michael’s Waterside, we were often asked to contribute recipes for charitable causes. In 1991 we were approached by an organization called Cookin’ Up Miracles. The parent organization called Children’s Miracle Network produces a telethon to raise funds to support children’s medical needs. They made a cookbook from recipes collected from restaurants all over the country. We were in good company with restaurants such as Michel Richard’s Citrus, the 21 Club in New York,w and celebrities such as Bob Hope.
I has happy to provide a recipe for Pork Escalope. The recipe would work well for chicken breast, veal escalope, and thinly sliced salmon. Just be sure to use thinly cut portions for a quick cook. I use a meat tenderizer to flatten and tenderize the pork or veal. Chicken need only be lightly pounded until about ¼ inch thick. The salmon need only be sliced then pond lightly to even out the thickness.
Serve with a bottle of nice chardonnay wine.
Tastefully
Chef Michael Hutchings
