There are a huge number of ways to cook meat. However, housewives, as a rule, trust proven methods. One such cooking option is pork escalope in a frying pan, the recipe of which can be implemented with some tasty additions.
There is probably not a single restaurant that does not have the beautiful French word “escalope” on its menu. However, many dishes do not even remotely resemble the original version of roasting meat, which appeared in France in the 17th century. Escalope is fried flat pieces of beef, veal or pork tenderloin about 10 cm in diameter (maximum), necessarily cut across the grain, with the addition of a minimum amount of spices.
To prevent the escalope from turning into an ordinary chop, a number of points should be taken into account:
- choose fresh meat (then the dish will be juicier);
- cut into round pieces across the grain and beat well (so that it becomes tender and soft, but does not lose its juices);
- do not bread (nothing should distract from the taste of the meat);
- you need to fry the escalope so that there is no blood in the meat until the crust is browned, but at the same time so that it remains juicy;
- to prevent the meat from rising in lumps during frying, small cuts need to be made along the entire circumference;
- You need to salt the escalope at the beginning of cooking (however, many housewives salt the already prepared dish, but this option is not for everyone).
The finished dish can be served with potatoes (boiled, fried or stewed), corn, peas or other vegetables. Fried meat and rice or pearl barley also go well together. To give it an even more appetizing look, the finished escalope is sprinkled with finely chopped herbs.
Escalope can be prepared from several types of meat. However, the most successful dish is made from pork.
Ingredients:
- 400 g fresh pork;
- 2 cloves of garlic;
- ½ lemon;
- vegetable oil;
- salt, spices (to taste, but you can do without them).
Preparation:
- We wash the pieces of meat and pat dry with a paper towel.
- We beat the pork so that the thickness of the pieces is no more than 0.5 cm.
- Squeeze the garlic juice into a bowl using a garlic press and mix with squeezed lemon juice.
- Rub the pork pieces with salt and spices.
- Dip the meat into the spicy mixture and marinate for half an hour.
- We blot the pork with a napkin so that the pieces of zest or garlic do not burn during frying.
- Pour oil into a heated frying pan, add meat, fry for about 3-4 minutes on each side.
- Serve hot.
Cooking escalope from meat and mushrooms
You can fry pork escalope with the addition of mushrooms. The best option would be white ones, but the dish turns out quite well with champignons.
Ingredients:
- 500 g pork tenderloin;
- 200 g white or champignons;
- 40 g tomato paste;
- 5 tomatoes;
- 1 bunch of parsley;
- salt, spices (to taste);
- olive oil.
Preparation:
- Rub the washed and dried pieces of pork with salt and spices.
- Pour oil into a heated frying pan, add meat, fry it until slightly crispy.
- Boil mushrooms in salted water.
- Transfer the meat to a plate, and pour the mushroom broth and tomato paste into the frying pan with the remaining oil.
- Blanch the tomatoes, cut them into circles and place them together with the meat in a frying pan. Simmer everything together for 5-7 minutes.
- Place mushrooms on the prepared escalopes and sprinkle with finely chopped parsley.
Read also:
Pork escalope with tomatoes and cheese: recipe with photos
A meat dish only benefits if you add vegetables to it. In the case of escalope, the main thing is not to overdo it, since after all, the taste of the meat is paramount. But you can add cheese and tomatoes.
Ingredients:
- 400-500 g fresh pork;
- 70 g hard cheese;
- 3 tomatoes;
- salt, spices;
- olive oil.
Preparation:
Escalope is a round piece of meat, about 1.5 cm wide, cooked over high heat without breading until golden brown.
An escalope is cut from good parts of the carcass across the grain. In my case, these are pork ribs purchased at the market without prior freezing. Meat for escalope should be chosen fresh and young.
I cook the ribs separately, trim the round sirloin meat and prepare the escalope.
Rinse the ribs and dry with a paper towel.
Beat lightly until doubled in size.
Add salt and pepper to taste
Pre-heat the frying pan with vegetable oil.
Place the pieces of meat on a hot frying pan and fry for 1 minute. on each side until golden brown.
The crust “seals” the piece of meat and prevents liquid from escaping, so the escalope turns out soft inside and juicy.
When we fry the escalopes on both sides until crusty, reduce the heat and fry for another 8-10 minutes, turning occasionally.
The frying time of the escalope depends on the temperature and freshness of the meat.
It took me no more than 10 minutes.
The escalope should be served immediately, hot, piping hot.
Pork Escalope can be served with fresh vegetables, herbs, vegetable salad or a side dish (mashed potatoes, rice, bulgur, boiled vegetables).
To prepare escalope, be careful about your choice of meat. The meat must be fresh, because... Even from a defrosted piece, it is not an escalope that is prepared, but an ordinary fried tenderloin.
The secret to the taste of a real escalope is that the meat must be cut across the grain, which will ensure its softness and juiciness.
Keep in mind that the thickness of a piece of meat should not exceed 1 cm. It is this thickness that will provide it with a juicy and rich taste. The standard shape for an escalope is a circle, but you can choose any option for cutting meat.
To prevent meat juice from scattering around the kitchen, before you beat off the escalopes, cover them with cling film or a plastic bag.
Ingredients:
- 500 pork (pulp);
- 1 tbsp. l. vegetable oil;
- salt, ground black pepper (to your taste)
How to cook pork escalope:
At the very beginning, it is necessary to properly prepare the meat, from which all films and tendons should be cut off. Cut the pork across the grain into equal pieces about 1 cm thick.
Using a special hammer, beat the meat thoroughly on both sides until it becomes soft. Salt and pepper the pork on both sides, but remember that a lot of salt and spices are not required, because... they can spoil the taste of a future escalope.
If you want to cook a real escalope, then make small cuts around its circumference. It is these cuts that will help the escalope not to shrink, but to remain straight.
You will need a non-stick frying pan, which you need to place on the stove and heat it up, and then add a little vegetable oil. Place the cooked pork in a hot frying pan and fry on both sides until crispy and brown. Generally, escalopes are pan-fried in batches of one or two, otherwise the meat will release a lot of juices, ensuring it cooks like pulled pork rather than escalopes.
In the process of preparing escalopes, frying time plays a very important role. As a result, the escalope should turn out juicy and soft. When you cut into a true escalope, it should release a brown juice. In order for the meat to turn out exactly like this, it must be fried on one side for 4-5 minutes until white-gray, and on the other for only 4 minutes.
Keep in mind that the preparation of the escalope does not end there. Transfer the meat to a plate, and pour a small amount of boiled water into the frying pan and bring it to a boil.
Place the meat in the meat sauce formed in the frying pan and fry over low heat for 5 minutes. Transfer the finished escalopes to plates and serve hot along with a side dish of vegetables, herbs or cereals.
Cooking roast pork with chickpeas!
Step-by-step recipes for pork escalope in the oven with cheese, tomatoes, potatoes, mushrooms
2018-09-02 Marina VykhodtsevaGrade
recipe
Time
(min)
Portions
(persons)
In 100 grams of the finished dish
15 gr.
24 gr.
Carbohydrates
0 gr.277 kcal.
Option 1: Classic pork escalope in the oven (on the grill)
Escalope differs from chops and other similar dishes in the complete absence of breading. This piece of meat does not need to be rolled in anything; it will turn out juicy on its own and will delight you with taste and aroma. For cooking we use pork tenderloin. According to the rules, the escalope has a thickness from one to 1.5 cm and must be round in shape. In this recipe, the pork is cooked in the oven on a wire rack, but you still need a baking sheet. We install it from below so that dripping fat is collected and not splashed throughout the oven.
Ingredients
- 600 g pork;
- 0.5 tsp. salt;
- 20 ml olive oil;
- 0.3 tsp. black pepper.
Step-by-step recipe for a classic pork escalope
Cut the pork into five round pieces of equal thickness. Cover with film and beat off. Then remove the film and sprinkle the meat with salt and pepper. Place the pieces on top of each other and let them sit for a quarter of an hour until you can turn on the oven. We warm it up to 230 degrees.
As soon as the oven warms up, measure out the specified amount of vegetable oil and lubricate the prepared escalopes on both sides. Immediately transfer to a wire rack and place in the oven.
Cook the pork at high temperature until golden brown, about 20-25 minutes. There is no need to overcook, otherwise the meat will dry out. Natural escalopes can be served with any side dishes, fresh vegetables, and sauces.
You can use other spices for marinating, but large pieces and herbs will burn at high temperatures, and scorch marks or ash will appear on the pork, this must be taken into account.
Option 2: Quick recipe for pork escalopes in the oven
These escalopes are prepared in two stages and topped with cheese, but are still very quick. For frying we use only high-quality butter. We choose hard cheese at our discretion. The amount of boneless pork is indicated, usually a tenderloin.
Ingredients
- 40 g butter;
- 100 g cheese;
- 500 g pork tenderloin;
- salt and pepper.
How to quickly cook pork escalopes in the oven
Cut the meat into four pieces, beat and sprinkle with salt and pepper if desired. Immediately place the frying pan with butter on the stove. It is advisable to use one with a handle that unscrews or is missing. Preheat the oven to two hundred degrees.
Place the escalopes into the heated oil and fry for two minutes over high heat. At the same time, grate the hard cheese with shavings.
Sprinkle the meat with cheese. If necessary, transfer to a baking sheet or other form. Place in the oven for literally ten minutes, let the cheese brown slightly. Take it out, scatter the pork into portions, and serve immediately.
You can fry escalopes not in a regular frying pan, but with a wire rack. In this case, cute stripes will appear on the pork.
Option 3: Pork escalope in the oven (with mushrooms)
One of the most delicious options for pork escalope in the oven. It is prepared with champignons. If the mushrooms are large, then take less in quantity. Additionally, you will need some onions and definitely cheese that melts well.
Ingredients
- 700 g meat;
- 7 champignons;
- 1 onion;
- 170 g cheese;
- spices;
- 2 spoons of soy sauce;
- 35 g butter.
How to cook
We cut the escalopes into slices, tap them with a hammer and rub them with spices. You can use any seasonings, since the meat will still be covered and nothing will burn. Sprinkle with soy sauce, place in a container, and leave the pork to marinate.
Chop the onion, add it to a frying pan with butter and lightly fry. Chop the mushrooms into slices and also add them to the frying pan. We cook for literally three minutes, no more is needed. Salt the filling.
Place the escalopes on a greased baking sheet, then distribute the mushroom filling and sprinkle with grated cheese on top. If you don’t want to get an overly fried crust, you can grease the cheese with sour cream or mayonnaise.
Place the meat in the oven. We cook pork escalopes for about half an hour. Since the meat was marinated, it will cook quite quickly.
Such escalopes can also be prepared with fresh champignons; they will have time to bake in the specified time. It’s also interesting and easy to make with pickled mushrooms, but take into account the presence of salt and don’t add more to the filling.
Option 4: Pork escalopes in the oven (with potatoes)
A very tasty dinner option of spicy escalopes and potatoes. The end result is a very aromatic and juicy, but not very fatty dish. No mayonnaise is used. If desired, you can sprinkle the meat with cheese; we do this at the very end.
Ingredients
- 800 g pork;
- 800 g potatoes;
- 4 tbsp. l. olive oil;
- 40 ml soy sauce;
- salt pepper;
- 70 g sour cream.
Step by step recipe
We cut the pork into slices and beat it, but only a little, otherwise the meat will dry out in the oven. Sprinkle it with spices. Mix soy sauce with sour cream, add one spoon of olive oil to them and rub it all together well. Lubricate the escalopes and let them soak while the potatoes are being prepared.
Peel the tubers and cut into pieces, but not thinly, you can make cubes or plates, slices. Add salt, stir, add the olive oil that we have left.
Transfer the potatoes into the mold. If necessary, the bottom can be lubricated. Place pork escalopes in sauce on top. Cover it all with foil, put it in the oven for half an hour, cook at 200 degrees.
Now remove the foil. You can put the meat and simply bake until golden brown, or cover the escalopes with a layer of grated cheese. Cook for about a quarter of an hour. Serve with potatoes and complement the dish with herbs.
You can mix potatoes with onions, add other vegetables or chop mushrooms; champignons are great for this dish, and the meat will cover it all and soak it with its juices.
Option 5: Pork escalope in the oven (with tomatoes)
Another combined recipe for delicious escalopes with pre-frying. We turn on the oven right away, since everything else cooks very quickly.
Ingredients
- 4 escalopes;
- 1 tomato;
- 2 cloves of garlic;
- 80 g cheese;
- 1 tbsp. l. mayonnaise;
- 4 sprigs of dill;
- 4 tablespoons of oil.
How to cook
We don’t sprinkle the chopped escalopes with anything, we don’t even add salt, we immediately put them in a frying pan with heated oil and quickly fry on one side until golden brown. Transfer to a greased baking sheet and place raw side down.
Squeeze garlic into mayonnaise, add salt and dill. Stir and grease the fried side of the escalope. Place tomatoes cut into thin slices and cover with cheese.
Place the pork in the oven and bake for fifteen minutes until the cheese is crispy. Transfer to plates with side dishes and send to the table.
You can use sour cream rather than mayonnaise to lubricate pork; it will also work great with natural Greek yogurt, it contains much less fat.
Option 6: Pork escalope in the oven (with pineapple)
Pork and pineapple are as classic a combination as duck and apples. This dish is worthy even of a holiday table. Use canned pineapple rings. If you managed to buy pieces, then it’s okay, everything will work out with them too.
Ingredients
- 5 pieces of pork;
- 5 pineapple rings;
- 200 g cheese;
- 2 cloves of garlic;
- 2 spoons of sour cream;
- 1 spoon of mayonnaise.
How to cook
Beat the pork a little. Add mayonnaise, add garlic, stir. Place the meat on a baking sheet and brush with the prepared sauce.
Remove the pineapples from the syrup and shake off any droplets. Place rings on top of the pork, one for each piece of meat. If pieces are used, then simply scatter them in a chaotic manner.
Grate the cheese coarsely. Sprinkle the pineapples on the pork, being careful not to get it on the edges; the cheese will melt and still drip off.
We send the escalopes with pineapples to bake. After 10 minutes, when the cheese has already melted, take out the baking sheet and grease the crust with sour cream. Return and cook the pork for another 20-25 minutes.
You can put an olive or a walnut in the hole of the pineapple, stick a cherry tomato, and we’ll get an interesting and original holiday dish.
Escalope is a round and smooth piece of meat that is cooked without breading. There are a huge number of recipes. Pork can be cooked in a variety of ways. But all the dishes have one thing in common - great taste, which cannot be confused with anything else.
Pork escalope - general cooking principles
The best cuts of pork carcass are selected to prepare the escalope. It is best to take tenderloin, this is according to the classical rules. But you can take part from the neck or loin. The meat is cut into pieces 1.5 cm thick, sometimes lightly beaten, but not in all recipes. Escalope can be marinated, seasoned with a variety of spices, but it cannot be breaded in flour or semolina breadcrumbs. Otherwise it will be a completely different dish.
You can cook escalopes on the grill, in the oven, or on the stove. Very often they are supplemented with various other products: vegetables, cheese, mushrooms and all kinds of sauces. There are also a huge number of options for serving the dish, it all depends on the chosen recipe.
Grilled pork escalope in tomato-mustard marinade
A recipe for classic grilled pork escalopes, prepared with tomato-mustard sauce. The meat turns out very tender, juicy, fried to a beautiful crust. You can cook it over charcoal or on an electric grill.
Ingredients
800 g pork;
3 tablespoons of oil;
2 spoons of tomato ketchup;
15 arrows of garlic;
1 spoon of honey;
1 spoon of mustard.
Preparation
1. Wash the pork, dry it, cut into pieces up to 1.5 cm.
2. Mix honey and tomato ketchup, you can use a paste. Add a spoonful of mustard and chopped garlic arrows. Add salt and grind everything together thoroughly. Season the mixture with vegetable oil.
3. Brush the escalopes with the prepared sauce and place in a bowl. If there is any mixture left, simply spread it on top of the pieces.
4. Cover the vessel, you can simply stretch the film. Leave in a warm place for at least 2 hours. Can be kept in the refrigerator for 6 hours or overnight.
5. Prepare an electric grill or charcoal grill.
6. Remove the pieces of meat, shake off the garlic greens. There is no need to wipe off the marinade. We spread the pieces so that there is a little space between them, and the sides are also fried.
7. Cook the escalopes until they have a nice crust. Serve with vegetables and herbs.
Pork escalope with tomatoes and cheese in the oven
A recipe for very elegant and festive pork escalopes. Tomatoes need to be fresh, but firm, not soft or sour. Only hard cheese.
Ingredients
0.6 kg of meat;
1 onion;
2 tomatoes;
5 spoons of sour cream;
100 g cheese;
Salt, pepper, dry herbs;
1 spoon of oil.
Preparation
1. Prepare the dish on a baking sheet. It is better to cover it with a mat or simply grease it with oil.
2. Cut the meat into centimeter-sized layers. Then we take a hammer. We beat off the pork escalopes on both sides. It is not very necessary, up to a thickness of 0.5 cm and twice the area.
3. Combine salt, pepper, dry herbs and rub the pieces on both sides. Transfer to the previously prepared baking sheet.
4. Lightly coat with mayonnaise or sour cream, just a little, to add juiciness to the meat.
5. Peel the onion and cut into very thin half rings. Place several pieces on each escalope.
6. Thinly slice the dense tomatoes. Scatter over the meat. If the escalopes are large or the tomatoes are small, you can put 2 or 3 tomatoes on each one.
7. Tomatoes, like pork, are also coated with a small amount of sour cream or mayonnaise on top. No need to add salt.
8. Bake the dish for half an hour at 200 degrees.
9. Grate the cheese.
10. Take the baking sheet with escalopes out of the oven. We put a little grated cheese on each one to give the dish a beautiful crust and an elegant look.
11. Return the baking sheet back. Bake the pork for another quarter of an hour. There is no need to change the temperature.
Pork escalope with mushrooms in a frying pan
A recipe for a delicious dish of escalopes with mushrooms, for which you don’t even need to turn on the oven. Everything is prepared very simply and quickly. These products make 3 full servings. The dish can be served with a side dish of rice, potatoes, or on its own with herbs and vegetables.
Ingredients
3 pieces of meat 150 g each;
300 g champignons;
2 cloves of garlic;
150 g sour cream;
2 onions;
40 ml soy sauce;
40 ml oil;
Greens, peppers and other spices.
Preparation
1. Pour oil into the frying pan. Warming up.
2. Lightly beat the escalopes with a hammer, place them in a frying pan and fry together for 3-4 minutes on each side. No need to cover. Remove to a bowl.
3. While the pork was fried, it was necessary to cut the peeled onions into half rings. Put it in a frying pan and start frying.
4. We cut the champignons, but in no case finely. You can use quarters, small mushrooms in halves. Add to the onion and cook until half cooked.
5. Return the escalopes to the frying pan.
6. Combine sour cream with soy sauce and garlic, add 100 ml of water. Season the sauce with spices and pour over the mushrooms and pork.
7. Cover the pan with a lid and simmer the dish over low heat for 10-12 minutes.
8. At the end, sprinkle with chopped dill or other herbs.
Pork escalope with pickled onions
The recipe for a very simple and tasty pork escalope, which is cooked in the oven. You need a lot of onions for the dish, but it won’t ruin it.
Ingredients
700 g pork tenderloin;
500 g onions;
150 g vinegar;
1 spoon of ketchup;
3 tablespoons of sour cream or mayonnaise;
2 cloves of garlic;
1 tsp. spices for pork;
2 tablespoons of oil.
Preparation
1. Combine sour cream with ketchup, add meat seasonings, salt and crushed garlic and grind the sauce well until smooth.
2. Cut the meat into round escalopes, no more than one centimeter thick. We hit the pucks lightly, but just a little, we try not to greatly increase their area.
3. Rub the meat with sauce. Set aside for half an hour.
4. Cut the onion into half rings. Pour in table vinegar mixed half and half with clean water. Grind with your hands and leave for half an hour, just like meat.
5. Turn on the oven at 190. Grease the pan with two tablespoons of oil.
6. Remove the onion from the marinade and place it in a mold, this will be a pillow for the escalopes. Place the meat on top. Pour the juices from the bottom of the vessel in which the pork was marinated.
7. Bake the meat in the oven for 35-40 minutes. Serve the escalopes along with the onions.
Grilled pork escalope in honey-soy marinade
Another amazing marinade for escalopes on the grill or in the oven. The meat turns out tender, juicy, rosy. If the soy sauce is lightly salted, you can add a little salt.
Ingredients
1 kg of meat;
100 ml soy sauce;
1 spoon of honey;
4 cloves of garlic;
0.5 tsp. black pepper;
A pinch of red pepper;
1 sprig of rosemary.
Preparation
1. Prepare pork according to all the rules, cut and set aside.
2. Mix soy sauce with honey. If it is not fresh and has already been candied (or just thick), then be sure to melt it first, maybe in the microwave.
3. Add black and red pepper to the marinade. Place the garlic cloves cut into slices. Mix.
4. The rosemary sprig does not need to be chopped. Just rub it with your hands and put it on the bottom of the bowl.
5. Lubricate the meat with sauce and place it on top of the rosemary. Cover. Marinate in the refrigerator overnight or keep at room temperature for a couple of hours.
6. Take out the escalopes, transfer them to the grill, and cook the pork until cooked.
Rosy pork escalope in a frying pan
The simplest recipe for escalope in a frying pan with a minimum set of spices. This is the real taste of fried meat!
Ingredients
4 pieces of loin, 1.5 cm thick;
3 tablespoons of oil;
Black pepper, salt.
Preparation
1. Beat the meat with a hammer to a thickness of 1 cm.
2. Grind the pieces with black pepper and salt, as much as you like.
3. Heat the oil in a frying pan until almost smoking. We lay out escalopes.
4. Fry for 2 minutes on one side.
5. Turn over and fry for another 2 minutes on the other side.
6. Now you need to reduce the heat and fry at medium level again on each side for 3 minutes.
Pork escalope with pineapple and cheese
This amazing dish uses canned pineapple and hard cheese. But if you have a fresh tropical fruit, you can take it, it will affect the taste of the dish, it will be even more interesting.
Ingredients
6-7 escalopes;
2 tablespoons of mayonnaise;
2 cloves of garlic;
3-4 pineapple rings;
150 g cheese;
2 spoons of soy sauce;
Oil for mold.
Preparation
1. Lightly beat the escalopes to a thickness of 7-8 mm.
2. Mix soy sauce with mayonnaise, black pepper and crushed garlic. Grease the pieces of pork and transfer to a greased pan.
3. Cut the pineapple rings into small cubes. Distribute over all escalopes, lay out in one layer.
4. Place the baking sheet in the oven and bake the meat at 180 degrees for 20 minutes.
5. Grate the cheese coarsely. Place on top of the pineapples.
6. Increase the temperature to 200 degrees, bake for another 10-15 minutes until a beautiful crust appears on top.
If you cover the pork with a bag when beating escalopes, it will retain more juice, the meat will be more tender, and splashes will not spread throughout the kitchen.
To fry pork until golden brown, you need to place the escalopes in well-heated oil and do not allow the juices to escape.
The ideal addition to escalope is garlic sauce, and it can be sour cream, tomato, mayonnaise, or very light, prepared with natural yogurt.
Escalopes should be served immediately after cooking. If the meat is reheated, it will become tough, dry and tasteless.
The most delicious escalopes are made from fresh meat that has not been frozen. If the tenderloin has already been frozen, it must be thawed gradually at low temperatures on the refrigerator shelf.