Pork escalope: recipes

Escalope is the name for lean cut pork meat.
It must certainly be pitted, about 1 centimeter wide. The escalope should be beaten well, after which it is fried on the grill or in a frying pan. Thus, this is a certain type of steak that is fried in sunflower oil without breading. Pork escalope recipes with photos allow every housewife to master the secrets of making this delicious dish. But for the escalope to come out really tasty and tender, it is very important to choose the right meat. Firstly, it must be fresh, without being subjected to preparatory freezing, otherwise you will prepare the usual fried slices. Secondly, it must not be greasy.

Cooking a traditional pork escalope

The main secret of the escalope is that the meat is cut across the grain.
Then it will be soft and affectionate. To make it you will need a minimum of ingredients, because a properly prepared escalope does not need any additions. Before you start cooking, you should keep in mind that the thickness of the meat must be less than 1 cm. Only in this case will the dish be provided with a rich taste and the necessary juiciness. The standard for an escalope is a round shape, but any shape of meat is allowed.

Ingredients:

0.5 kg pork pulp;
salt and pepper;
vegetable oil.

When beating meat, juices can fly all over the kitchen. To prevent this from happening, cover the pork with cling film while working. You can also use a plastic bag.

Cooking a traditional pork escalope

Manufacturing stages:

Correct preparation of meat is the secret of a good escalope. Therefore, first you should cut off all the tendons and films from the meat. Then we cut it into equal pieces, no more than a centimeter in thickness. Remember to cut across the grain.
We take a hammer with which we need to beat the meat properly. As a result of similar actions, it will become soft. There is no need to overdo it here - we don’t need fiber breaks. Now you need to salt and pepper the pork - just a little, since a real escalope does not like a huge amount of spices.
To make a real escalope, you will have to create cuts around the circumference of the chop. They are needed so that during the frying process the pork does not bunch up like an accordion, but remains smooth and beautiful.
Heat the frying pan on the stove, then pour vegetable oil over it. Then we lay out the meat. Fry it over medium heat on both sides until an appetizing crust appears on it. It is usually golden brown in color. You should not immediately fry more than two pieces of meat in a frying pan, since pork releases a huge amount of juice, and we do not need to simmer the product in its juice.
It is very important to observe the frying time during the cooking process. On one side you need to fry the meat for about 5 minutes, on the other - about 4. A properly cooked escalope will be soft and juicy. When cutting, the meat must release coffee-colored juice.
After frying, the meat should be placed in a separate bowl. Pour a small amount of boiled water into the frying pan where the escalope was just fried. After it boils, put the pork back into the pan. All that remains is to cook it under the lid for 5 minutes, setting the heat to low.
Now the pork escalope can be served. You can use vegetables, cereals, herbs, etc. as a side dish.

Escalope in spicy marinade

Having learned how to cook a traditional escalope, you will probably want to vary the dish in some way. The best idea for this would be to create a special spicy marinade. The meat only benefits from it, turning out to be the most juicy and tender.

Ingredients:

380-400 g pork;
a teaspoon of balsamic vinegar;
herbes de Provence (seasoning);
a tablespoon of soy sauce;
a mixture of peppers and salt.

Escalope in spicy marinade

Manufacturing stages:

First, prepare the marinade by mixing soy sauce, vinegar and spices. We dip our meat in this marinade, leaving it in it for an hour or two.
Put the frying pan on the fire. When it warms up, add the meat. Fry it for 3 minutes on each side. If you grill in a frying pan, then to get an appetizing “mesh”, the slices should be turned 90 degrees after a couple of minutes of frying.
Serve the fried meat to the table along with herbs and fresh vegetables. Escalope is excellent mixed with fried potatoes or mashed potatoes. Bon appetit!

Escalope with champignons

Pork meat goes perfectly with champignons. And if you cook it in tomato sauce, you get a simply divine dish.

Ingredients:

kilogram of pork pulp;
300-350 grams of champignons;
3 cloves of garlic;
80-100 g butter;
a loaf of wheat bread;
2-3 medium tomatoes;
a tablespoon of tomato paste;
rosemary and parsley;
kiwi;
200 ml broth;
a tablespoon of flour.

Escalope with champignons

Manufacturing stages:

We cut the meat thinner, then cut the tendons and beat them. Sprinkle both sides with salt and pepper and rosemary.
We chop the kiwi and grease our meat with it.
Put the frying pan on the fire. Fry on both sides until the meat is one hundred percent cooked.
Prepare the sauce. To do this, add flour, finely chopped onion, tomato paste and broth to the pan. Bring to a boil, then squeeze the garlic into the frying pan and simmer for several minutes.
Cut the tomatoes into slices and lightly fry over low heat. Cut the mushrooms into slices and place them in a frying pan with heated butter. Fry over low heat.
The meat is served to the table in the following way: an escalope is laid out on a plate, slices of tomatoes are placed on top of it, and champignons are placed on them. Sprinkle with finely chopped herbs and serve with french fries or fried potatoes.

Pork escalope in tomato-mustard marinade

The fragrant escalope can be fried not only on charcoal or a grill, but also at home, in the oven. With all this, the meat comes out very tender and tasty. And the main thing is that it is absolutely easy to prepare.

Ingredients:

800-850 g pork;
10-15 cloves of garlic;
French mustard;
a little honey (one tablespoon without top);
a couple of tablespoons of tomato sauce;
2.5 tablespoons of vegetable oil;
salt.

Pork escalope in tomato-mustard marinade

Cooking personalities:

The meat should be cut into pieces of suitable sizes, about a centimeter wide. After this, cut off the films, wash and dry well.
Squeeze the garlic into a small container. Add honey, mustard, vegetable oil and tomato sauce. You can use tomato paste or juice instead of sauce. Mix the ingredients thoroughly. Please note that there is no need to add salt to this marinade.
Place the meat in the marinade until it covers it one hundred percent. The pork must be kept in this form for at least 3 hours. For better soaking, put the meat in the refrigerator for 6 hours, or better yet, overnight (that is, in the dark) .
We will cook our pork in the oven on a wire rack. It is unsurpassed if the oven has a “grill” mode. If not, regular roasting will do. To make an escalope, preheat the oven to a temperature of 200-220 degrees.
Place the marinated meat on a mesh. Sprinkle with salt and place in the oven. Cook until golden brown crust appears.
The fragrant escalope meat should be served with fresh vegetables, porridge or potatoes. Using the same recipe, it can be prepared in nature.

Escalope on a grill pan

Using a grill pan allows you to cook very juicy and tender meat. In addition, the manufacturing process is very fast.

Ingredients:

400-450 g pork;
4.5 tablespoons of soy sauce;
a teaspoon of berry syrup;
3-4 drops of Tabasco;
a tablespoon of olive oil;
pepper.

Escalope on a grill pan

Manufacturing stages:

Mix all the ingredients to make the marinade.
We cut the meat, peel it from the snow-white films, cut the tendons, wash it and beat it.
Rub the marinade into the pork, leaving it to marinate for about an hour.
Heat up the grill pan. Place the meat on it, frying it on both sides over high heat. Then lower the heat, cover with a lid and cook for another 2 minutes.
Escalope is ready! It can be served as a separate dish or with vegetables.

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Pork escalope – 8 juicy recipes

Ksyusha Garastyuk • 03/19/2019

Warm, juicy cut of meat, sliced into slices and fried on both sides, is called escalope. It is prepared from various meats, but the pork escalope is rightfully considered the most appetizing.

Here are a few rules to consider before frying or baking pork escalope:

Choose the most tender parts for this dish - loin, slice or ham.
Beat the meat before frying.
The pieces themselves are cut across the fibers, and their thickness should be 1-1.5 cm.
Do not cook escalope breaded. You can cook pork escalope in a frying pan, on the grill or in the oven.
Use any spices or marinade to make the dish more flavorful.
The best side dishes for escalope are potatoes and vegetable stew.
To make the escalope taste better, serve it with a side dish and pour meat juice on top.

Pork escalope with cheese and mushrooms

Ordinary pieces of meat can become more appetizing if you add just a couple of ingredients. The mushrooms will add flavor, and the cheese will give the dish a baked crust.

Ingredients:

half a kilo of pork slices;
1 onion;
50 gr. hard cheese;
100 gr. champignons;
mayonnaise;
salt, black pepper.

Manufacturing:

Cut the meat into pieces and beat with a culinary mallet.
Fry the pieces in a frying pan on both sides. Season and add salt as you go.
Cut the champignons into slices and the onion into half rings.
Grate the cheese.
Lubricate any piece of meat with mayonnaise on one side.
Place the onion on the greased side and the champignons on it. Lightly salt.
Bake for a quarter of an hour at 180°C.
Take out the finished escalopes while they are still hot, sprinkle with cheese.

Pork escalope with tomatoes

Tomatoes will give the meat juiciness. You can add your favorite fragrant herbs, and sprinkle the hot escalopes with grated cheese.

Ingredients:

half a kilo of pork slices;
2 tomatoes;
50 gr. hard cheese;
2 tbsp mayonnaise;
basil;
oregano;
salt, black pepper.

Manufacturing:

Cut the meat into pieces. Season with salt and pepper, fry in a frying pan on both sides.
Cut the tomatoes into circles.
Grate the cheese.
On one side, grease the escalopes with mayonnaise.
Place 1-2 slices of tomato on the meat.
Sprinkle with basil and oregano.
Bake for a quarter of an hour in the oven at 180°C.
Get ready escalopes. While they are still hot, sprinkle with cheese.

Escalope in batter

Airy batter will make the pieces of meat more satisfying. You can prepare the batter according to your own favorite recipe or use this recipe as a base.

Ingredients:

half a kilo of pork slices;
2 testicles;
2 tbsp flour;
salt;
black pepper;
2 tablespoons of mayonnaise.

Manufacturing:

Cut the pork into pieces and pound.
Fry on both sides. Season with salt and pepper.
Prepare the batter: mix eggs, flour and mayonnaise. Beat with a fork.
Dip any escalope in batter and fry until cooked.

Escalope with fragrant herbs

Rub pieces of meat with your favorite herbs and spices to add an unforgettable flavor to the dish. You can add to the bouquet indicated in the recipe or change any seasoning.

Ingredients:

500 gr. pork;
tarragon;
thyme;
salt;
black pepper.

Manufacturing:

Cut the meat into pieces. Beat it off.
Prepare a mixture of herbs, pepper and salt.
Rub any piece of meat with the fragrant consistency.
Bake the pork escalope in the oven (50 minutes at 180°C) or fry in a frying pan until cooked.

Marinated pork escalope

Marinate the meat, it will turn out soft and tender. You can also adjust this recipe to your own taste by preparing your own favorite marinade.

Ingredients:

500 gr. pork cuts;
1 tbsp soy sauce;
1 teaspoon wine vinegar;
2 garlic cloves;
black pepper;
oregano;
coriander.

Manufacturing:

Prepare the marinade. Mix vinegar with soy sauce. Squeeze the garlic. Add spices and pepper.
Cut the meat into pieces. Beat it off.
Place the meat in a container. Pour in the marinade. Press down with a weight and leave for 2-3 hours.
Fry the pork on both sides in a frying pan or bake in the oven.

Escalope in foil

Meat in foil is cooked in its own juices. If you want to treat yourself to a juicy piece of selected, fragrant meat, this recipe is for you.

Ingredients:

half a kilo of pork slices;
1 onion;
1 tbsp wine vinegar;
salt;
black pepper;
50 gr. hard cheese;
2 testicles.

Manufacturing:

Cut the meat into pieces. Beat it off.
Chop the onion into rings.
Grate the cheese. Mix it with beaten eggs.
Rub any piece with salt and season. Sprinkle vinegar on top.
Place the onion on the meat and spread the cheese mixture on top.
Wrap the pieces in foil.
Bake for 45 minutes at 180°C.

Spicy escalope

Make this crazy savory hot pot that goes great with both potatoes and vegetables. A spicy piece of meat along with a side dish will make a good dinner.

Escalope with nuts

If you want to give the meat an unusual color and piquancy, add prunes and a handful of walnuts. A special marinade will emphasize the tartness and make the escalope softer.

Ingredients

500 gr. pork cuts;
150 gr. hard cheese;
100 gr. prunes;
a handful of walnuts;
5 tablespoons of snow-white dry wine;
2 teaspoons mustard;
3 tablespoons of mayonnaise.

Manufacturing:

Soak the prunes in water for 20 minutes.
If necessary, fry the nuts. Then grind them.
Finely chop the prunes and mix with nuts, seasoning the mixture with mayonnaise.
Cut the meat into pieces and fry until half cooked.
Sprinkle the meat with wine and salt while frying.
Grease any piece with mustard. Place a mixture of nuts and dried fruit on top.
Place in the oven for 30 minutes at 180°C.
10 minutes before cooking, remove the meat and sprinkle with grated cheese.

Escalope is one of the most common meat dishes that allows you to show your imagination. If you have not yet honed your culinary skills, then follow the recipe strictly and have no doubt that the result will exceed your expectations.

Pork escalope

Escalope

Savory and warm pork. One of my husband's favorite dishes.

Escalopes in spicy marinade

Well, here I am again for you with meat!! It came out juicy and cooked quickly!!

Escalopes “Savory”

There are too many recipes for making pork, too many to count, but maybe someone will like mine. My “little” daughter really approves, especially in combination with lingonberry sauce!!

Escalope with tomato sauce and garlic

Very tasty meat.

Pork escalopes in tomato-mustard marinade

Frying excellent juicy chops on the grill or coals is not at all difficult, and with such an assistant it’s just as easy as the Forester. The meat is tasty, juicy, tender. You can cook this at home in the oven. Production time is indicated without taking into account marinating of meat.

Pork escalope on a grill pan

Quickly making juicy and tender pork escalope on a grill pan! Very fragrant and tender meat!

Pork escalope with prunes

I really love eating meat, I love cooking it: boiling, stewing, frying, baking and a million other manipulations on the topic Meat#Meat. This recipe with special notes of dried fruits and nuts will not leave you indifferent. I hope that someday for dinner you will offer this option for your loved ones!

Escalope with champignons

A very playful and tasty everyday dish

Pork escalope in sour cream sauce

The recipe is so simple that even an inexperienced housewife can handle it!

Pork escalope . Pork escalope is a juicy, second meat dish. The escalope dish itself (from any type of meat) is perfectly chopped meat, which was cut no more than 1 cm wide. The meat chop is not breaded, but fried in hot oil or grilled on both sides. Therefore, the meat comes out juicy and soft.

It is very important to select meat for making pork escalope. It must be fresh, not frozen. The meat should be cut only across its fibers, then after frying it will be soft and juicy.

The meat should be cut no more than 1 cm wide. It is better that the pieces of chopped meat are rounded. This is the usual shape for an escalope.

You should beat the meat under cling film so that the juice from the juicy fillet does not scatter across the table and walls in the kitchen.

The production of pork escalope usually involves salt, ground dark pepper, and vegetable oil for frying the chop.

After the meat is beaten, it should be lightly salted and peppered on both sides. Pork doesn't require a lot of spices. The pieces of meat should be slightly cut so that the piece does not shrink when fried, but remains even.

Next, in a non-stick or clay frying pan, heat a little vegetable oil and fry the cooked escalopes on both sides until the meat forms a golden crispy crust.

Escalopes fried over medium heat are cooked in meat sauce to ensure their juiciness. To do this, heat it in a frying pan where the meat was fried with little water, put the fried escalopes in it, cover with a lid and simmer for some time over a leisurely fire.

The finished escalope is usually served with any side dish of potatoes, vegetables, cereals, and pasta.

Pork escalope in a frying pan - recipes for the most delicious fried meat

Pork escalope in a frying pan is a recipe that allows you to fully appreciate all the advantages of this type of meat and enjoy the excellent taste of the purchased dish. Ruddy juicy meat slices will perfectly complement any side dish or can be served with a delicious sauce and herbs.

How to cook pork escalope in a frying pan?

Any recipe for making a pork escalope in a frying pan requires the fulfillment of certain basic requirements, without which it will be difficult to obtain the desired result.

It is advisable to use only chilled, not frozen pork slices or carbonated meat cut into portioned slices. The thickness of the pieces should not exceed 1 cm.
For the most tender taste of the finished dish, or when using meat from the shoulder, the back of the product, cut across the grain, should be beaten more painstakingly than slicing using a culinary hammer.
Traditional versions of making escalope do not allow the use of breading, but only involve preliminary marinating of meat slices. Dipping portions of pork in flour or breadcrumbs is a kind of deviation from the accepted rules for preparing the dish.
How long to fry a pork escalope in a frying pan will depend on the thickness of the piece and the desired degree of doneness. Often 4-5 minutes of frying on each side is enough.

How to marinate pork escalope?

The traditional marinade for pork escalope, often used by chefs when preparing the dish, is a mixture of vegetable oil, salt and ground dark pepper. But if desired, the meat can be given the best possible taste using unique, multi-component marinade mixtures.

You can transform the taste of escalope by mixing 2 tablespoons of ketchup and a spoonful of mustard and honey for the marinade.
The meat will become softer and more piquant if you combine soy sauce, balsamic vinegar, honey and mustard in equal proportions and add fragrant herbs and a few cloves of garlic to the mixture.
You can marinate pork in a marinade of mayonnaise, kefir, adding spices, garlic and ground pepper and salt.
By adding thyme, mustard seeds, dried garlic and cumin to the consistency of wine vinegar and olive oil and mashing the mass in a mortar, you can transform the characteristics of the products and create them very special.

Escalope in pork batter in a frying pan

Pork escalope in a frying pan is a recipe that allows you to prepare a hearty and nutritious dish for a daily or special dinner in a matter of minutes. If the quality of the base product is unknown or frozen meat is used, after cutting and beating it should not only be marinated, but also fried in batter to preserve its juiciness.

pork (carbonate) – 0.5 kg;
mustard – 30 g;
eggs – 2 pcs.;
mayonnaise – 100 g;
flour - 3 tbsp. spoons;
salt pepper.

Cut the carbonate across the fibers into centimeter-thick slices and beat them to any size.
Salt the slices, pepper, grease with mustard.
A batter for escalope is prepared from pork by combining beaten eggs with flour, mayonnaise and salt.
Dip pieces of meat in batter and fry in hot oil on both sides.

Breaded pork escalope

Pork escalope is a recipe that can be performed with a departure from traditional technology and fried in breadcrumbs. In a similar execution, the products are served immediately, while the crust is still crispy and has not had time to become soggy from the juices inside the meat. Serve lemon slices, vegetables or suitable sauce separately.

pork (carbonate) – 0.5 kg;
testicle – 1 pc.;
breadcrumbs – 140 g;
butter and vegetable oil - 3 tbsp. spoons;
salt, pepper, paprika, lemon.

The meat is cut into thin slices, beaten, seasoned with salt, pepper, and paprika.
The meat is dipped in egg, and then in breadcrumbs and fried in a hot mixture of butter and vegetable oil.
Place the escalopes on a plate and serve immediately, topped with lemon.

Pork escalope on a grill pan

There is nothing easier than frying a pork escalope on a grill pan. In this case, the quality and freshness of the selected meat is more important than ever. Steamed carbonade is cut only across the fibers, which will ensure tenderness and juiciness of taste. It is better to salt already fried ready-made meat before serving on a plate.

pork (carbonate) – 0.5 kg;
vegetable oil – 2 tbsp. spoons;
salt pepper.

Cut the carbonade into slices about 1 centimeter wide.
Rub the pieces with oil, season with pepper, and leave for 2-3 hours.
Fry the escalope in a grill pan until cooked, browning on both sides, season with salt and serve with sauces and fresh vegetables.

Pork escalope with onions

Pork escalope in a frying pan with onions, the recipe for which will be presented later, acquires a special smell and pleasant onion juiciness. If the meat remains tough after frying, you can add a little water or broth and simmer the dish under the lid for 15-20 minutes or until the pork is completely cooked.

pork (carbonate) – 0.5 kg;
onions – 2 pcs.;
sugar, ground coriander and ginger - 1 pinch each;
vegetable oil and butter - 2 tbsp. spoons;
salt pepper.

The meat is chopped, lightly beaten, and seasoned with a mixture of salt, pepper, coriander and ginger.
Melt the butter in a frying pan with vegetable oil and fry the slices of meat to a consistency.
Add chopped onion and fry the pork escalope in a frying pan until the vegetable slices are soft and golden.

Pork escalope with potatoes

Pork escalope, like any other meat, mixes amazingly with potatoes. Vegetable slices are fried in a separate frying pan or baked in the oven, previously flavored with sour cream, mayonnaise or vegetable oil with fragrant herbs. The browned meat is served with potato slices on one dish, supplemented with herbs, vegetables or pickles.

pork (carbonate) – 0.5 kg;
potatoes – 1 kg;
sour cream – 100 g;
garlic – 2 cloves;
greens – 0.5 bunch;
salt, pepper, oil, spices.

The pork is cut across the grain, beaten a little, seasoned, and fried on both sides.
Peel and cut the potatoes into slices, season with sour cream, garlic and spices, bake in a mold for 40 minutes at 180 degrees.
Serve meat with golden-brown potatoes.

Pork escalope with cheese

Pork escalope is a recipe that can easily be transformed into a unique masterpiece by adding hard cheese grated on a small grater to the breading. Unlike conventional production, the breading mixture is spread on the fried side of the products, which then continue to cook in a frying pan under the lid.

pork (carbonate) – 0.5 kg;
breadcrumbs – 50 g;
cheese – 100 g;
garlic – 1 clove;
salt, pepper, oil, spices.

Season the chopped portions of pork with salt, pepper, and chopped garlic.
Place the pieces in hot oil, fry, and turn over to the other side.
I spread a mixture of crackers and cheese on top, cover the container with a lid and reduce the heat to a minimum.

Pork escalope with mushrooms

You can fry the pork escalope in a frying pan with the addition of mushrooms, which you have previously sautéed or boiled in a separate container with spices and onions. Among the seasonings, thyme and marjoram would be very appropriate in this case. For marinating meat, soy sauce and special mustard-based consistencies are suitable.

pork (carbonate) – 0.5 kg;
mushrooms – 250 g;
onion – 150 g;
garlic – 1 clove;
broth – 100 ml;
flour – 30 g;
salt, pepper, oil, seasonings.

The pork is cut, beaten, seasoned and fried in oil in a frying pan.
Sauté the onions in oil, add mushrooms, flour, and after a minute the broth.
Let the mushroom mass simmer a little, serve with an escalope, or place in a frying pan and heat together for several minutes.

Pork escalope with tomatoes

Cooked escalope in a frying pan with tomatoes acquires a pleasant sourness. If there are no new tomatoes, you can take canned ones in their own juice without skin. The perfect accompaniment for the culinary duet will be grated cheese and cuttings from new vegetables, which complement the already prepared meat on the plate.

pork (carbonate) – 0.5 kg;
tomatoes – 3 pcs.;
cheese – 50 g;
testicle – 1 pc.;
flour – 2 tbsp. spoons;
salt, pepper, oil.

Beat the chopped pork and season.
Dip the slices in flour and egg and place in hot oil.
Turn the escalopes over, place tomato slices on top and sprinkle with cheese.
Cover the pan with a lid and fry the meat until cooked.