If you want to make your own escalopes how thin should you make your meat when you are rolling it?
I gave making chicken escalopes a try the other day and found it very hard to get the chicken breasts I had chosen flat enough to look like the pictures in my cookbook. Do you have to cut the breasts before you start rolling them flat or am I doing something else wrong?
For my next escalopes adventure I would like to try using turkey or pork because I feel these will be tastier and more unique than just plain old chicken. Escalopes chicken reminds me a lot of just regular fried chicken.