Escalopa with Duchess Potatoes — Chilean Breaded Beef Recipe

Versión en Español

Escalopa with duchess potatoes is a Chilean plate of thin, pounded lean beef steaks dipped in egg with cilantro, coated in breadcrumbs, and fried until golden, served with small fried balls of mashed potato bound with egg yolk and flour. It takes 30 minutes of preparation and about 45 minutes of cooking, and serves 6.

The crisp breaded beef contrasts with the soft, buttery duchess potatoes, and the plate pairs perfectly with a fresh Chilean salad.

How to Make Escalopa with Duchess Potatoes?

Use thin, lean cuts of beef and pound them with a meat mallet so they are thin and tender. The steaks are breaded and fried three minutes per side, while the potatoes are boiled, mashed, cooled, shaped into balls, and fried at 160°C (320°F).

Nutritional Information

Each serving of escalopa with duchess potatoes contains approximately 500 kcal, 25 g of protein, 28 g of fat, 38 g of carbohydrates, 2 g of sugars, 3 g of fiber, and 450 mg of sodium. These values are estimates and may vary depending on ingredients and portion sizes.

Homemade Escalopa with Duchess Potatoes Recipe

Preparation: 30 minutes
Cooking: 45 minutes
Servings: 6

Ingredients

Escalopas

• 6 thin beef steaks (posta rosada or top round)
• 2 eggs
• 1 cup of breadcrumbs
• 1 tablespoon of chopped cilantro
• Oil for frying
• Salt
• Pepper

Duchess potatoes

• 700 g of peeled potatoes
• 60 g (½ cup) of all purpose flour
• 1 egg yolk
• ½ tablespoon of butter
• Oil for frying
• Fine salt
• Black pepper

Instructions

1. Pound the steaks with a meat mallet until thin and even. Season with salt and pepper, place on a plate, cover with plastic wrap, and refrigerate for 30 minutes. In a medium bowl, beat the eggs with the chopped cilantro, salt, and pepper. Spread the breadcrumbs on a wide, shallow plate.
2. Dip each steak in the egg mixture and coat evenly with breadcrumbs, pressing so they stick. In a large skillet, heat oil over medium heat and fry the escalopas for three minutes per side until golden. Drain on paper towels.

3. Place the peeled potatoes in a large pot, cover with cold water, add salt, and cook for 15 to 20 minutes until soft. Drain, add the butter, mash, and let cool.
4. Add the egg yolk and flour to the mashed potatoes, season with salt and pepper, and mix into a smooth dough. Shape into balls about 2 cm in diameter and dust them with flour.

5. Heat enough oil in a deep pot or skillet and fry the duchess potatoes at 160°C (320°F) for 2 to 3 minutes until golden, taking care they do not fall apart. Drain on paper towels. Serve the escalopas with the duchess potatoes, ideally with a Chilean tomato and onion salad.

Additional Tips

Pound the meat

Gently pounding the steaks breaks down the muscle fibers so the meat stays tender, and evens out the thickness so the breading browns quickly and evenly.

Cool the mash completely

Make sure the mashed potatoes are completely cold before adding the yolk and flour. Warm or wet mash makes a sticky dough that opens in the oil.

Chill the breaded steaks

Rest the breaded escalopas in the fridge for 15 minutes before frying so the coating sets and does not fall off.

Frequently Asked Questions (FAQs)

1. How do I keep the breading from coming off?

Pat the meat dry with paper towels before dipping it in egg, press the breadcrumbs firmly on both sides, and rest the breaded escalopas in the fridge for 15 minutes before frying.

2. Which beef cut is best for escalopas?

Lean, flat cuts with little soft fat, such as posta rosada, posta negra, asiento, or eye of round. They flatten easily and stay tender with short, hot cooking.

3. Can I bake the duchess potatoes instead of frying them?

Yes. Place the potato balls on an oiled or lined baking sheet, brush them with beaten yolk or melted butter, and bake at 200°C (392°F) for 15 to 20 minutes until golden and crisp.

4. What is the difference between a regular escalopa and an escalopa kaiser?

A regular escalopa is the seasoned steak dipped in egg and breadcrumbs. An escalopa kaiser, similar to a cordon bleu, is filled with a slice of ham and melting cheese before being folded, breaded, and fried.

Escalopa in Chile

Escalopa is a staple of Chilean home cooking and casual restaurants, usually served with fries, mashed potatoes, rice, or Chilean salad.

Freezing Duchess Potatoes

Shape the balls, freeze them on a tray without touching, then store them in an airtight bag for up to 3 months. Fry or bake them straight from frozen.

Did You Know?

The word escalopa comes from the French escalope, a thin slice of meat. Its earlier Old French form, eschalope, meant nutshell.

Recommended

• Chilean Beef Escalopa Recipe
• Chilean Escalopa Kaiser Recipe
• Homemade Duchess Potatoes Recipe
• Traditional Chilean Salad Recipe