Pork escalope - 7 correct cooking recipes

I remember that in Soviet times this was the most popular dish in restaurants because it was prepared incredibly quickly. Pork escalope, tasty and juicy cooked in the oven, is essentially an ordinary classic chop, but without breading or leison. In addition, it is not always beaten; shallow cuts are often made through the meat. We have already cooked it in a frying pan , today we will bake it using several recipes. For cooking, take the best tenderloin, without fatty layers - carbonate, loin.

Like most famous dishes, this masterpiece of culinary art was created by accident, in France. Before him, French gourmets preferred thin chops. But they weren't juicy. One of the cooks guessed to cut the meat into thick pieces, then wrapped it in vegetables and fried it. The result was amazing! Soon the escalope moved to Russia, where during the time of Peter I there was a fashion for everything French. And it has taken root to this day, although many mistakenly call the escalope a chop.

Pork escalope in the oven with cheese and tomatoes

A typically French approach to cooking. You cook meat with tomatoes and a cheese cap. Please note that I do not give the quantity of ingredients, add generously, at your discretion.

Take:

• Pork tenderloin.
• Tomato.
• Hard cheese.
• Sour cream (can be replaced with mayonnaise).
• Salt pepper.

Step-by-step preparation:

Cut the meat tenderloin into pieces approximately 1.5-2 centimeters thick. Make several shallow cuts across the entire surface.

If you like seasonings, sprinkle them, but it’s better to just use pepper. You can use coriander, sage. There is no need to salt the escalope at this stage, otherwise it will lose its juiciness.

Fry quickly over fairly high heat on both sides so that the meat “seizes” and the juices are “sealed” - this is the secret of a juicy escalope. There is no need to pour oil into the frying pan.

Place parchment paper on a baking sheet. Lay out the pork pieces. Salt them lightly.

Cut the tomatoes into circles and distribute over the meat.

Place a spoonful of sour cream on the tomato mugs.

Make a cheese cap on top using coarsely grated cheese.

Place in the oven on the middle level, setting the timer for 15-20 minutes, depending on the size of the pieces. The temperature in the oven is 180 o C.

Lately, many people have been paying attention to recipes for roasting pork with fruit. Instead of tomatoes, you can use canned pineapple rings. This will not only be a delicious dish, but also very sophisticated.

Bake escalopes in foil

Pork escalope in the oven in foil turns out to be especially juicy and tender in taste. For it you will need the following products - 1 kg of pork loin, purified vegetable oil, salt and black pepper.

Wash the loin and dry it. Cut out the fat and all the veins. Cut the meat into layers up to 0.5 centimeters thick. Lightly beat the pieces. In order not to destroy the structure of the meat fibers, you can use a regular glass bottle instead of a kitchen hammer.

Heat refined vegetable oil in a frying pan. Fry the escalopes at the maximum burner level on both sides for two minutes. Then sprinkle the meat with salt and pepper. Wrap each escalope blank in foil. Bake the pork for thirty minutes at one hundred and eighty degrees. Ready!

Pork escalope in the oven with potatoes

Escalopes are always served with a side dish. I suggest cooking it in the oven right away with the potatoes. The main thing is to follow an important rule: the meat should be fried and not cooked on a bed of vegetables.

Required:

• Escalopes (semi-finished product) – 4 pcs.
• Potatoes – 700 gr.
• Sunflower oil – 2-3 tablespoons.
• Oregano, curry, paprika (for potatoes) - to taste.
• Mayonnaise – 2 spoons.
• Salt and pepper for meat.

How to cook:

1. Beat the meat a little if it is cut into thick pieces (more than 2 cm). Salt and sprinkle with pepper.
2. Peel the potato tubers and cut into thin slices. Be sure to dry the slices with paper towels and place in a bowl. Season with seasonings, add salt, add mayonnaise and sunflower oil. Mix the contents thoroughly.
3. Place foil on a baking sheet. Place the escalopes on one half of the baking sheet. Drizzle them with oil.
4. Place potatoes on the other part.
5. Place the baking sheet in the oven, preheated to 180-190 o C. Turn on, cook for about 20 minutes.
6. After the specified time, when the meat is sufficiently fried on the baking sheet, transfer the pieces to a potato bed.
7. Simmer in the oven for another 5-7 minutes, turn off. Let the dish “cook” without removing it from the oven for another 5 minutes.

Escalope - what is it, a little history

Imagine a beautiful, even piece of the best pulp, slightly beaten for softness, seasoned with aromatic herbs and fried without any flour, which spoils the taste of the dish - this is a real escalope.

The name comes from the French “escalope” and translates as nut shell. During the cooking process, the meat shrinks a little and becomes somewhat similar to the shell of a walnut, hence the comparison.

Once upon a time it was called Ossie - Beeches. During the time of Peter I, famous chefs of St. Petersburg also borrowed this dish, so it began to be considered Russian-French.

To get a juicy escalope, you need to know how long to fry it until cooked. Thick pieces require about five minutes, while thinner pieces take 3-4 minutes.

How to cook escalope - a simple marinade recipe

Against the backdrop of the modern variety of dishes, a simple classic escalope is a little boring. I suggest marinating the pork, then baking it in the oven.

Required:

• Pork steaks – 4 pcs.
• Rosemary - a pinch.
• Mustard - a large spoon.
• Sunflower oil – 2 large spoons.
• Khmeli-suneli.
• Pepper mixture, salt.

How to cook:

1. Mix mustard, oil, hops seasoning, and rosemary in a bowl. Mash the mixture well.
2. Make cuts on the steaks and pour in the marinade. Leave it on the kitchen table for at least half an hour.
3. Over high heat, quickly fry the workpieces in a frying pan on both sides.
4. Move the frying pan to the oven, preheated to 180 o C.
5. Pour the juice over the pieces. Cook for approximately 10-15 minutes. And bring it to the table right away!

Oven recipe

Escalope is cooked in the oven less often than in a frying pan, but it turns out to be healthier and less caloric.

Required Products:

• 50 grams of sour cream;
• spices to your taste;
• two cloves of garlic;
• 500 grams of pork.

Cooking process:

1. Add seasonings to the specified amount of sour cream, be sure to salt, black pepper, and then squeeze out the garlic and mix everything thoroughly.
2. Rinse the meat, let dry a little and cut into portions, the thickness of which should be one and a half centimeters. Beat a little and place on a baking sheet.
3. Cover each piece with a layer of prepared sauce and cook at 180 degrees for about half an hour.

Escalope in the oven with mushrooms and tomatoes

Another option for preparing an ancient dish worthy of serving on a holiday table.

Compound:

• Escalopes – cutting – 4 pcs.
• Tomato.
• Champignons – 150 gr.
• Onion (medium).
• Boiled egg.
• Mayonnaise – 2 small spoons.
• Mustard - the same amount.
• Sunflower oil, salt.

Preparation:

1. Cut the pork fillet and quickly fry on both sides over high heat. Place in a heat-resistant dish at some distance from each other.
2. In the remaining fat, sauté the onion, cut into half rings. Add chopped mushrooms. Fry together for 10 minutes until the moisture has evaporated. Make the fire power moderate.
3. Cover the meat with tomato slices and place the mushroom fry on top.
4. Boil a hard-boiled egg in advance and grate it into fine crumbs. Add mustard, mayonnaise. Pour the sauce onto the escalope and spread.
5. Cook the dish at 180 o C, setting the timer for 15 minutes.

With tomatoes

This summer version of escalope is easy to prepare in half an hour.

What ingredients will be needed?

You will need:

Step-by-step cooking process

Cooking technology:

1. A piece of meat must be washed, dried, and cut into slices.
2. Then they should be beaten off, having previously been covered with film.
3. The steaks are salted and rubbed with spices.
4. Next, the chops should be fried for no more than 2 minutes. On the one side.
5. Then the tomato should be washed and cut into circles.
6. The cheese is grated on a medium grater.
7. Then the medallions are turned over. Tomato rings are placed on the fried sides of the escalopes.
8. Cheese shavings are sprinkled on top of the tomatoes.
9. Cover the pan with a lid.
10. It is removed from the heat after 2 minutes.

11. The cheese should melt after 5 minutes. Then the dish will be ready.

Serving rules, decoration

These steaks are placed on lettuce leaves. They are served with boiled rice or potatoes. As well as various vegetable salads and greens.

Escalope in French (breaded)

Each country has its own traditions of preparing escalopes. By the way, translated from French, the word “escalope” means “cutlet”. This means that when we cook breaded meat, we will not make a mistake. Pork in breadcrumbs will be very juicy.

Compound:

• Escalopes – 4 pcs.
• Pulp of stale white bread – 50 g.
• Tomatoes – 4 pcs.
• Garlic – 3 cloves.
• Onion – 2 heads.
• Parsley - a bunch.
• Dry white wine – 3 large spoons.
• Sunflower oil - a large spoon.
• Marjoram, salt, pepper - a pinch each.

How to cook:

1. Divide the tomatoes into halves and add salt. Leave on the counter to release the juice.
2. Chop the onion into cubes, chop the herbs and garlic cloves. First, fry the onion slices in a little oil.
3. Crumble the stale bread and mix with chopped parsley and garlic.
4. After a couple of minutes, lay out the escalopes, rolling them in bread crumbs. Fry for 5-7 minutes on each side.
5. In a separate frying pan, fry the tomatoes for 5 minutes, placing them cut side down.
6. Place the escalopes in a mold, pour over the wine, and cover the meat with the fried tomato. Simmer the dish at 180°C for about 5-10 minutes.

With cheese

Steaks with cheese are an appetizing, tender dish with a spicy taste.

What ingredients will be needed?

You will need:

Step-by-step cooking process

Cooking steps:

1. To begin, the washed, dried meat must be cut into steaks about 1.5 cm thick.
2. Then the pieces should be beaten, sprinkled with spices and salt.
3. They are stacked so that they are saturated with spices.
4. Break the egg into a container and lightly beat with a fork.
5. The cheese is grated into a separate plate.
6. The steaks are then sprinkled with bread crumbs and then dipped into a beaten egg.
7. Then the pieces are rolled in grated cheese.
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8. Next, the escalopes are fried for several minutes in hot oil on each side until they are ready.

Serving rules, decoration

This dish is decorated with fresh dill and parsley. It is served with vegetable slices of cucumbers, tomatoes, and sweet peppers.

Pork escalope on the grill in Bulgarian style

We take:

• Meat – 3 pieces.
• Onion – 3 pcs.
• Bell pepper.
• Greenery.
• Ketchup, sour cream - 3 spoons each.
• Suneli hops, garlic pepper, salt - a pinch.

Preparation:

1. Chop one onion and mash it to release the juice. Cut the rest into half rings.
2. Lightly pound the pork, rub with the seasonings suggested in the recipe, and place in a bowl with mashed onions. Pour in sour cream and ketchup.
3. Finely chop the flesh of the sweet pepper, chop the greens, and add to the meat. Mix with your hands and press down the weights. Leave to marinate for a day, placing it on the refrigerator shelf.
4. Preheat the oven, place the meat pieces on the grill. Place a baking tray down to drain the fat.
5. Cook for 30 minutes until fully cooked.

[/message] Using this technology for preparing escalopes, you can fry escalopes on the grill during a picnic. [/message]

In cream marinade

This meat is incredibly tender and has a creamy taste.

What ingredients will be needed?

You need to take:

Step-by-step cooking process

How to cook:

1. The meat should be washed well and dried with a paper towel.
2. It is cut into pieces, which are beaten, rubbed with salt and spices.
3. They should lie down for a couple of minutes.
4. Then they are poured with juice and cream, and left for 40 minutes so that the steaks marinate.
5. Next, the chops are fried for about 3 – 5 minutes. at both sides.

Serving rules, decoration

The steaks are crushed with finely chopped dill or parsley. They are eaten with boiled potatoes and rice.

Some subtleties of preparing juicy pork escalope

Cooks often encounter some problems when frying pork in a frying pan. As a result, the meat turns out somewhat dry and bland. But such culinary mistakes can be easily avoided if you follow the tips below. To make the escalope the most juicy, it is fundamentally important to choose the right meat. Do not use frozen tenderloin. It will not give much juice and will definitely turn out dry and quite tough, even if you use marinade. Another secret to properly preparing pork escalope is proper cutting. The meat is cut strictly across the grain. This ensures maximum softness of the finished dish. You also need to remember: the classic shape of this meat delicacy is a circle. However, some deviations from the standards are also acceptable. Here everything is done at the discretion of the cook. Since the dish itself is quite simple and unpretentious, it is often supplemented with auxiliary ingredients. This can be cheese, mushrooms, herbs, garlic, tomatoes and other vegetables. Pork tenderloin escalopes are often baked in the oven, but you can achieve the piquant coveted crust only if you fry the meat in a frying pan.

Classic escalope recipe in a frying pan

If you want to get a delicious meat dish without any frills or unnecessary fuss in the kitchen, you should take note of the classic recipe for making escalope from fresh pork in a frying pan.

Cooking time: 25 minutes.

Number of servings - 5.

Ingredients

To get a hearty and nutritious meal, we should use this minimalistic set of products:

• pork - 700 g;
• ground black pepper - 1/4 tsp;
• salt - to taste;
• vegetable oil - 2 tbsp. l.

Per serving

• Calories: 301 kcal
• Proteins: 14.87 g
• Fat: 26.45 g
• Carbohydrates: 0.51 g

Cooking method

It is not difficult to prepare an escalope from fresh, high-quality pork. But there are some subtleties, which are described in detail below.

1. First of all, you should properly prepare the meat. All veins and films are cut off from the piece. Rinse the loin thoroughly in running water and pat dry thoroughly with paper towels, carefully removing all moisture.
2. Cut the loin into thin portions.
3. Wrap each piece one by one in cling film or wrap it in a new plastic bag. Beat each side thoroughly with a kitchen hammer. Using a sharp knife, cut the edges about 1/2 cm. On a note! Wrapping meat in plastic will help keep the kitchen clean and tidy, and the technique of cutting the edges will allow you to avoid tightly wrapping the piece when frying.
4. Pepper each piece of pork. Sprinkle with salt. Heat a frying pan (it’s best not to use any oil, but you can add a little bit). Place meat on it. Cook on each side for 4-5 minutes, maintaining sufficient heat.

Ready! Escalopes turn out juicy and soft. Slices of fresh tomatoes, slices of cucumber, sliced ​​lettuce onions, sweet bell peppers and herbs are ideal as a side dish.

Cooking with mushrooms

Required Products:

• 300 grams of mushrooms;
• spices;
• two tablespoons of tomato paste;
• half a kilogram of pork;
• two tomatoes.

Cooking process:

1. Cut the pork into pieces, lightly beat it and season with spices to your liking, then fry until golden brown in a hot frying pan.
2. Place tomato paste diluted in a small amount of water, tomato pieces and meat into another container and simmer for about five minutes.
3. During this time, you need to cut the mushrooms into slices and fry them; they will be ready when all the liquid has boiled down.
4. Serve the meat topped with fried mushrooms.

With champignons and cheese

This is simply a very aromatic and appetizing dish.

What ingredients will be needed?

Required:

Step-by-step cooking process

Cooking technique:

1. The meat should be cut into pieces and beaten with a culinary hammer.
2. The slices are fried on both sides, salted and sprinkled with pepper.
3. Then the champignons are cut into slices and the onions into half rings.
4. The cheese must be grated.
5. Next, the steaks are placed on a baking sheet.
6. They are alternately greased with mayonnaise on one side.
7. Place onions and mushrooms on top of the sauce and add a little salt.

8. The chops are baked for 15 minutes. at t 180°.

Serving rules, decoration

Hot escalopes are sprinkled with grated cheese. They can be eaten with fresh vegetables.

With mustard and garlic marinade

These chops are incredibly fragrant, and the soy sauce gives them a special sophistication and piquancy.

What ingredients will be needed?

List of products:

• meat – 200 g;
• mustard, soy sauce - 1 tsp each;
• garlic – 2 cloves;
• cream – 3 tbsp. l.;
• spices (Italian herbs, coriander seeds, mixture of peppers).

Step-by-step cooking process

Preparation is not difficult:

1. Steaks are rinsed in water and dried.
2. The sauce is then mixed with mustard.

3. The broken medallions are coated with a soy-mustard mixture.
4. The pieces are left to soak for a quarter of an hour.
5. The garlic is peeled and chopped.
6. Garlic pulp is combined with cream.
7. The creamy mixture is poured over the steaks.
8. They are allowed to stand for about 12 - 15 minutes.
9. Then the escalopes are cooked for 3 minutes. in hot oil. They are turned over and the other side is fried.

Serving rules, decoration

The pork is sprinkled with chopped parsley and dill. It is eaten with various cereals. For example, buckwheat, rice, pearl barley.

With tomato sauce and garlic

The sauce gives the steaks a slight sourness.

What ingredients will be needed?

Required:

• tenderloin – 1 kg;
• butter – 100 g
• tomatoes - 3 fruits;
• broth - 1 tbsp.;
• champignons – 300 g;
• flour, tomato paste - 1 tbsp. l.
• bread;
• onion - 1 head;
• garlic – 3 cloves;
• parsley, rosemary;
• kiwi - 1 fruit.

Step-by-step cooking process

Cooking method:

1. Cut the portioned pieces into pieces, sprinkle with salt and seasonings.
2. The slices are greased with chopped kiwi.
3. Steaks are fried until fully cooked.
4. Then the medallions are transferred to a cup.
5. Add flour, paste, and finely chopped onion to the saucepan where they were fried. And also pour in the broth.
6. This mixture must be boiled.
7. Then add chopped garlic here and heat for 2 minutes.

8. Tomatoes are cut into circles and fried separately. The same is done with mushrooms, cut into slices and slices of bread. They use butter for them.

Serving rules, decoration

Bread croutons are placed on a plate. The steaks are placed on top. They are then topped with tomato sauce. Then they add tomatoes and mushrooms. The dish is decorated with greens. It is served with French fries.

Marinade for the dish

In general, a marinade for an escalope is not made, but if you really want to, you can consider options.

• Mix vegetable oil with mustard, ketchup or tomato paste, add honey, a little garlic and seasonings.
• Spicy marinade: combine vinegar, salt and various spices. Marinate the meat in this mixture for about an hour.
• Lemon-cognac. Grate a little fresh ginger, mix it with 40 milliliters of cognac and 20 grams of mustard. Pour in 10 milliliters of lemon juice, a clove of crushed garlic and spices to taste. Keep the meat in this mixture for at least 60 minutes.
• Soy option. Mix 200 grams of mayonnaise, preferably homemade, with dry basil, add an onion grated or crushed in a blender and rub each piece of meat well with this mixture.

Source: marini-beauty.ru