Beef cutlet

Beef escalope is a thin and tender cut of beef, ideal for quick and versatile preparations in the kitchen. It is obtained by slicing thin steaks from the softest part of the beef, such as the loin or rump, which allows for even and quick cooking without losing juiciness.

Its origin comes from French culinary technique, where "escalope" refers to a thin, breaded slice, although in Latin American cuisine it is used to designate thin cuts of meat ready for sautéing, frying, or grilling.

The properties of beef escalope include a high content of quality proteins, iron, zinc, and B-complex vitamins, essential nutrients for energy supply and muscle maintenance. Its thinness favors quick preparation, making it ideal for light dishes and recipes that require brief cooking.

In some Latin American countries, beef escalope may also be known as thin steak, fine cut steak, thin milanesa, or even thin cutlet, depending on the region and culinary use. In any case, it is a fundamental ingredient for recipes such as milanesas, grilled steaks, stir-fries, and preparations with light sauces.