Escalopa Crocante de Lomo Vetado de Cerdo y Chimichurri | Slucook

A while ago I made some beef escalopes, and I was asked how they would turn out with pork. Here's the result, which I have no doubt you'll love. There are little tips throughout the video that will help you achieve a flavorful, crispy, and simply delicious escalope. Milanesa in Argentina, Escalope in Chile. Most aren't stuffed, but once you try this version, you won't want to go back. It's simply a flavor explosion. The best part is that you can make it with more economical meat than beef, and in the case of pork, you can choose a cut with fat because it will melt during cooking. The step-by-step details are in the video! I hope you like it and share it! Remember to subscribe and click the bell so you can get a notification for all my videos and not miss any! Follow me on my social media:   / slucook   #escalope #milanesa #crispy