Pork escalope in the oven. Restaurant dish on your table - pork escalope

Escalope is associated with the distant Soviet past, a dish that could be ordered in the dining room. Only now I don’t remember that it was served with cheese, and even with such a pleasant smell of garlic. I propose to remember the past and cook pork tenderloin escalope again. The pieces should be large, but my tenderloin was too small, so the pieces did not come out large. Spices can be used as you wish. AT classic recipe there is no suneli hops, but I really love this seasoning and therefore added it to taste.

Ingredients:

Cut the meat into medallions, up to 1.5 cm thick and beat off on both sides up to 0.5 mm.

Salt each piece and season with hops-suneli on one side, stacking the turret on top of each other.

Then turn the tower over and pepper all the pieces in reverse order. Leave the meat for 10 minutes.

Grate cheese, combine with breadcrumbs.

Beat the egg with a fork, adding a little salt.

Add the beaten egg to the cheese with breadcrumbs, pour over vegetable oil and mix. I used sun dried tomato oil.

Quickly fry the chopped pork pieces in hot oil, 1 minute on each side.

Put the fried pieces of meat on a baking sheet, spread the filling on top. Place in a preheated oven at 200 degrees for 15 minutes.

Pork escalopes are ready. You can serve them with vegetable salad or any garnish.

Enjoy your meal!

Recipe for pork escalope in sour cream and garlic sauce in the oven with step by step photos. Recipes for pork excalope have already appeared on our site:,. In all the options for cooking pork escalope on our website, oil is not used, therefore, at first glance, high-calorie pork becomes quite diet dish. The calorie content of one serving of pork escalope (112 grams) is 220 kcal, the cost of a serving is 33 rubles. Chemical composition one serving of pork escalope: proteins - 17 grams; fats - 16 grams; carbohydrates - 1 gram.

Ingredients:

To prepare pork escalope, we need (for 5 servings):

pork - 500 grams; sour cream 15% fat - 50 grams; garlic 2-3 cloves (10 grams); hops-suneli, salt.

Cooking:

The main highlight of this recipe is the sauce. It consists not only of sour cream and garlic (as indicated in the name of the recipe), but also of another important ingredient - spices. For this recipe, I used a spicy mixture of hops-suneli. Suneli hops - a mixture of spices from dried and heavily chopped herbs (basil, fenugreek, parsley, marjoram, celery, saffron and others). I recommend using suneli hops for this recipe, the taste of the finished dish will be excellent =)

Thus, to prepare the sauce, mix sour cream, chopped garlic, 1 tablespoon of suneli hops, add salt to taste.

Pork cut into portions.

We spread the pork on a non-stick baking sheet (or use a non-stick mat), it is not necessary to grease the baking sheet with oil.

Lubricate each piece of pork with cooked sour cream and garlic sauce.

Bake the meat in the oven at 180 degrees for 30 minutes.

Product	Product weight (gram)	Price per kg of product (rub)	Kcal per 100 g of product
Pork	500	320	203
Sour cream 15% fat	50	120	158
Garlic	10	80	143
Total: (5 servings)	560	166	1108
A portion	112	33	220
	Protein (grams)	Fat (grams)	Carbohydrates (grams)
A portion	17	16	1

Recipe for pork escalope in sour cream and garlic sauce in the oven with step by step photos. Recipes for pork excalope have already appeared on our site:,. All options for cooking pork escalope on our website do not use oil, therefore, at first glance, high-calorie pork becomes quite a dietary dish. The calorie content of one serving of pork escalope (112 grams) is 220 kcal, the cost of a serving is 33 rubles. The chemical composition of one serving of pork escalope: proteins - 17 grams; fats - 16 grams; carbohydrates - 1 gram.

Ingredients:

To prepare pork escalope, we need (for 5 servings):

pork - 500 grams; sour cream 15% fat - 50 grams; garlic 2-3 cloves (10 grams); hops-suneli, salt.

Cooking:

The main highlight of this recipe is the sauce. It consists not only of sour cream and garlic (as indicated in the name of the recipe), but also of another important ingredient - spices. For this recipe, I used a spicy mixture of hops-suneli. Khmeli-suneli - a mixture of spices from dried and heavily chopped herbs (basil, fenugreek, parsley, marjoram, celery, saffron and others). I recommend using suneli hops for this recipe, the taste of the finished dish will be excellent =)

Thus, to prepare the sauce, mix sour cream, chopped garlic, 1 tablespoon of suneli hops, add salt to taste.

Pork cut into portions.

We spread the pork on a non-stick baking sheet (or use a non-stick mat), it is not necessary to grease the baking sheet with oil.

Lubricate each piece of pork with cooked sour cream and garlic sauce.

Bake the meat in the oven at 180 degrees for 30 minutes.

Product	Product weight (gram)	Price per kg of product (rub)	Kcal per 100 g of product
Pork	500	320	203
Sour cream 15% fat	50	120	158
Garlic	10	80	143
Total: (5 servings)	560	166	1108
A portion	112	33	220
	Protein (grams)	Fat (grams)	Carbohydrates (grams)
A portion	17	16	1

Pork escalope is considered a traditional French dish, but there was also a worthy place for it in Russian cuisine. Such a delicacy is prepared both in restaurants and in home kitchens. In fact, pork escalope is a piece of rounded meat no more than 2 centimeters thick. To obtain it, a loin with a small fat layer is simply cut across the fibers, trying to separate equal parts without torn edges.

After that, the meat is carefully beaten, keeping its round shape. However, if pork escalopes are prepared for home dinner, their "strict" appearance not so important, and it is not at all necessary to make round chops.

Pork escalope is cooked in a pan, on the grill or in the oven. With the advent of new kitchen appliances, the option of cooking in a slow cooker has also appeared. For the simplest recipe, the meat itself and the most popular spices - salt and pepper - are enough. You just need to rub the escalopes with them and fry everything in vegetable oil. It does not use any batter or breading.

Much more interesting, such steaks are obtained with the addition of additional ingredients. So, pork escalopes are fried and baked with potatoes, vegetables, pineapples, mushrooms, herbs, lemon and a wide variety of sauces. You can also serve a delicious sauce to the finished meat.

For flavor, pork escalopes are supplemented with all kinds of dried herbs, garlic, lemon juice, wine, beer, soy sauce, mustard, honey, etc. Before cooking the meat, it is allowed to brew in the marinade. Then the pork escalopes are especially soft and tender.

According to this recipe, pork escalopes will turn out to be very tender, but at the same time they will also be decorated with a delicious golden crust. Mushroom and tomato sauce will make the dish very interesting in taste, besides, you will also get a fragrant thick gravy. The dish is perfect for a festive table and will decorate even the simplest side dish. Very tasty pork escalopes according to this recipe are obtained using porcini mushrooms. Of the greens, it is better to give preference to parsley - its aroma perfectly emphasizes the meat.

Ingredients:

• 500 g pork loin;
• 200 g of champignons;
• 1 bunch of greens;
• 4 tomatoes;
• 40 g tomato paste;
• 20 ml of olive oil;
• Salt pepper.

Cooking method:

1. Rinse and dry the meat thoroughly, cut into thin round pieces across the grain.
2. Rub each escalope with salt and pepper.
3. Heat the olive oil in a frying pan and fry the pork until golden brown on both sides.
4. Boil the mushrooms in salted water until tender (about 20 minutes).
5. Remove the meat from the pan, put tomato paste in its place and pour it with mushroom broth, boil.
6. Cut the tomatoes into slices of medium thickness.
7. Return the pork escalopes to the pan and add the tomatoes to them.
8. Simmer all 7 minutes over medium heat, then transfer the meat to plates for serving.
9. Put on top of the escalopes boiled mushrooms and sprinkle the dish with chopped herbs.

Interesting from the network

In the oven, pork escalopes are especially soft, and if you also add meat unusual marinade, then such a dish may well qualify for a place in the restaurant menu. At the same time, it is not at all difficult to please your family with such delights - all products are affordable and easy to use. Pork is immediately cooked along with the side dish, which is a nice time saver. At the same time, potatoes do not need to be peeled - just rinse them thoroughly.

Ingredients:

• 8 pork steaks (escalopes);
• 6 potatoes;
• 1 bell pepper;
• 40 g green onions;
• 6 cloves of garlic;
• 2 tbsp. l. liquid honey;
• 2 tbsp. l. mustard;
• 2 tbsp. l. soy sauce;
• 30 ml of olive oil;
• 2 tsp dried herbs (cumin, basil);
• Salt pepper.

Cooking method:

1. Rinse the escalopes and place in a deep bowl.
2. Drizzle pork with honey and soy sauce, add mustard, dried herbs, salt and pepper to taste.
3. Mix pork with marinade well, leave at room temperature for 1 hour.
4. Wash the potatoes thoroughly and cut each tuber into 4 pieces (large ones can be cut into 6).
5. Chop the green onion, pass the garlic through a press, cut the bell pepper into strips.
6. Grease a deep baking sheet with olive oil, mix meat, potatoes, garlic, green onion and bell pepper.
7. Drizzle the top of the dish as well. olive oil.
8. Bake pork escalopes with potatoes in an oven heated to 200 degrees for 1 hour.

Now you know how to cook pork escalope according to the recipe with a photo. Enjoy your meal!

Pork escalope is a dish that has gained worldwide popularity. At first glance, it is difficult to distinguish it from a regular steak or schnitzel, but it definitely has its own unique features. You can learn them from the following culinary notes on how to cook pork escalope at home:

• Before cooking escalopes and pork, the meat can be beaten to a thickness of 0.5 cm. So the cooking process will take less time;
• Do not fry the pork escalopes in a pan for too long - just enough so that the ichor does not stand out from the meat. If the pork is overexposed to the fire, it will lose its juice and the dish will not be as tasty;
• To prevent the pork escalope from rising like a mound during the frying process, make small cuts along the entire circumference with a knife in advance. This will allow you to get perfect shape finished steak;
• You need to add spices to the pork escalope before cooking. It is better to leave the meat with seasonings for at least 30 minutes so that the pork is well saturated with their flavors;
• For frying and baking pork escalopes, it is better to use olive oil. It does not distract attention from the taste and aroma of meat.

There are many ways to cook meat. However, housewives tend to trust proven methods. One such cooking option is pan-fried pork escalope, a recipe that can be made with some delicious additions.

There is probably not a single restaurant on the menu of which the beautiful French word “escalope” would not appear. However, many dishes do not even remotely resemble the original version of roasting meat that appeared in France in the 17th century. Escalopes are fried flat pieces of tenderloin of beef, veal or pork about 10 cm in diameter (maximum), cut necessarily across the fibers, with the addition of a minimum amount of spices.

In order for the escalope not to turn into an ordinary chop, a number of points should be taken into account:

• choose fresh meat (then the dish will turn out juicier);
• cut into round pieces across the fibers 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 meat);
• you need to fry the escalope so that there is no blood in the meat, to a browned crust, but at the same time so that it remains juicy;
• so that during the frying process the meat does not rise in bumps, small cuts must be made along the entire circumference;
• you need to salt the escalope at the beginning of cooking (although many housewives salt a ready-made dish, but this option is not for everyone).

Ready meal can be served with potatoes (boiled, fried or stewed), corn, peas or other vegetables. Grilled meat and rice or barley are also perfectly combined. To give an even more appetizing look, the finished escalope is sprinkled with finely chopped herbs.

Escalope can be cooked from several types of meat. However, the pork dish is still the most successful.

Ingredients:

• 400 g fresh pork;
• 2 cloves of garlic;
• ½ lemon;
• vegetable oil;
• salt, spices (to taste, but you can without them).

Cooking:

1. We wash the pieces of meat, we get wet with a paper towel.
2. We beat the pork so that the thickness of the pieces becomes no more than 0.5 cm.
3. Squeeze garlic juice into a bowl with a garlic press, mix with squeezed lemon juice.
4. Rub the pork pieces with salt and spices.
5. Dip the meat in the spicy mixture and marinate for half an hour.
6. Wet the pork with a napkin so that the pieces of zest or garlic do not burn during frying.
7. Pour oil into a preheated pan, put the meat, fry for about 3-4 minutes on each side.
8. Serve hot.

Cooking escalope from meat and mushrooms

You can fry a pork escalope with the addition of mushrooms. The best option would be white, but the dish is quite good with champignons.

Ingredients:

• 500 g pork tenderloin;
• 200 g of white or champignons;
• 40 g of tomato paste;
• 5 tomatoes;
• 1 bunch of parsley;
• salt, spices (to taste);
• olive oil.

Cooking:

1. Washed and dried pork pieces are rubbed with salt and spices.
2. Pour oil into a heated frying pan, put the meat, fry it until slightly crispy.
3. Boil mushrooms in salted water.
4. We shift the meat to a plate, and pour it into the pan with the remaining oil. mushroom broth and tomato paste.
5. Blanch the tomatoes, cut them into circles and put them together with the meat in a pan. Simmer everything together for 5-7 minutes.
6. Put the mushrooms on the finished escalopes and sprinkle with finely chopped parsley.

Read also:

Pork escalope with tomatoes and cheese: recipe with photo

A meat dish only wins if vegetables are added to it. In the case of an escalope, the main thing is not to overdo it, since the taste of meat is paramount. But you can add cheese and tomatoes.

Ingredients:

• 400-500 g of fresh pork;
• 70 g of hard cheese;
• 3 tomatoes;
• salt, spices;
• olive oil.

Cooking:

Escalope is a flat, round and thin piece of meat that is fried or baked on both sides. As a side dish, everything that goes well with meat is perfect for it: buckwheat, potatoes, rice, pasta. Let's find out with you how to cook an escalope in the oven and please your loved ones with this amazing dish.

Pork escalope in the oven

Ingredients:

• pork - 600 g;
• cheese durum varieties- 80 g;
• egg - 1 pc.;
• garlic - 3 cloves;
• breadcrumbs - 100 g;
• vegetable oil;
• parsley, lettuce - for decoration;
• pepper, salt - to taste.

Cooking

To cook the escalope in the oven, thoroughly wash the pork, dry it, and then cut it into small pieces. After that, beat them a little, salt and pepper to taste. Next, fry each piece of meat in a pan with the addition of vegetable oil, for about 2 minutes.

In the meantime, grate the cheese on a fine grater, add to it breadcrumbs, minced garlic and a little vegetable oil. Mix everything thoroughly and put the egg yolk. After that, grease the baking sheet with vegetable oil, put the fried escalopes on it, and grease the meat with the previously prepared mixture on top. We send the baking sheet to the oven and bake the escalopes for 15 minutes at a temperature of 200 ° C. When serving, decorate the dish fresh leaves lettuce and parsley.

Recipe for pork escalope with tomatoes

Ingredients:

• pork - 800 g;
• hard cheese - 100 g;
• tomato - 1 pc.;
• parsley - to taste;
• wine vinegar- 1 tbsp. a spoon;
• vegetable oil - 2 tbsp. spoons;
• pepper, salt - to taste.

Cooking

We take the pork, wash it, dry it, and then cut it into small pieces. After that, beat the meat well, salt and pepper. In a bowl, mix vegetable oil and wine vinegar, add a little. Lubricate each piece of meat with the resulting marinade and put it in the refrigerator for 2 hours. Then fry the escalopes in a pan, but only on one side. My tomatoes and cut into circles, cheese - thin slices. We shift the fried meat into a baking dish, put the tomato and cheese on top. We send everything to the oven and wait until the cheese is completely melted. Sprinkle with chopped parsley before serving.

Pork escalopes with mushrooms in the oven

Ingredients:

• pork - 800 g;
• white bread - 100 g;
• fresh champignons- 200 g;
• butter - 80 g;
• tomato sauce - 250 ml;
• garlic - 3 cloves;
• dill greens - optional;
• pepper, salt - to taste.

Cooking

How to cook pork escalope with mushrooms? To do this, take the meat, rinse thoroughly, dry it, and then cut into slices about 1.5 centimeters thick. After that, lightly beat the pork, salt and pepper to taste. Fry each piece of meat a little in a pan with the addition of vegetable oil, until a pale golden crust appears. Then we take a baking dish, put a small piece of butter, shift our pieces of fried meat. On top we spread the mushrooms cut into plates, garlic squeezed through a press and pour everything with tomato sauce or pasta. We put in an oven preheated to 180 ° and bake for 30 minutes until fully cooked. At this time, cut the white bread into small pieces and fry in butter. We post them beautiful dish, put the escalopes on top and pour over the mushroom sauce. Finely chop the dill and sprinkle it over the finished dish. That's all, the pork escalope with mushrooms is ready!

Refuse a piece of delicious juicy meat with a delicious crust, cooked for lunch or dinner, few people can, especially if this someone is an avid "meat-eater".

How to fry a pork escalope in a pan so as not to spoil the meat, but to get a juicy soft piece on the first try - let's talk about this right now. Having spent a little time and effort, each housewife will be able to replenish her piggy bank of recipes with a wonderful dish that is equally suitable for everyday and festive dinners.

How to choose meat for escalope

Escalope - a piece of lean meat of round shape and medium size, cooked by frying in oil without the use of additional breading. To prepare a delicious pork escalope, we need a minimum set of products.

But before proceeding to step by step cooking, let's take a few minutes to select the meat for the escalope.

Unlike other meat dishes, escalope is not the name of a part of a carcass, but certain way cooking.

For this recipe, it is better to take any piece of lean pulp, but the absence of bones and fat in it is a prerequisite.

Pork escalope: recipe in a pan

Ingredients

• - 250 g (2 pieces) + -
• - to taste + -
• - to taste + -
• - use only for frying+ -

How to cook pork escalope at home

Preparing pork for roasting

• Rinse fresh pork tenderloin and pat dry with paper towels.
• We begin to cut the prepared pulp, we do it strictly across the fibers. The thickness of the blanks should be no more than one and a half centimeters. The main thing when cutting is not to make pork medallions too big, the ideal diameter is 10 cm.
• Lightly beat off the prepared pieces of meat, after covering them with cling film. This elementary action will help keep the workplace clean in the kitchen.

How much and how to fry meat

• We put the pan on the stove and turn on a strong fire.
• Pour a little oil into a well-heated container. We put the prepared meat and fry it over medium heat.
• Salt and pepper (to taste) the blanks directly in the frying process. In order to get exactly the escalope, and not the stew, one or two pieces should be placed in the pan to avoid the abundant release of juice.

In general, roast pork escalope takes 10 minutes: 5 minutes on each side. A golden crust and brown juice on the plate when cut are signs of an excellent escalope.

How much to fry a pork escalope in a pan - an experienced housewife determines intuitively, by the color of the crust. Those who are just learning will have to arm themselves with hours.

Another important point- prepare the dish just before serving.

The name of the dish comes from the French language, where even, thin pieces of meat are called escalope, cut across the fibers, beaten off and fried on both sides. They are prepared without the use of breading, therefore, in order to preserve the juiciness of the product, it is important to follow some basic cooking rules.

How to cook pork escalope

For this dish, even pieces of meat are suitable, which will be convenient to cut. An excellent choice would be fresh (not frozen) tenderloin from the kidney part of the carcass, where the meat is the most tender and juicy. The preparation of pork escalope involves the preliminary beating of portioned pieces, which allows you to speed up the roasting process.

Pork escalope recipes

A dish is prepared without breading in vegetable oil, and the escalope is juicy and soft. The proposed recipes are suitable for a regular dinner or a festive banquet. It is recommended to serve meat with potatoes, vegetables, beans, any porridge, and you can decorate the dish with finely chopped fresh herbs.

In the oven

• Calorie content of the dish: 369 kcal / 100 g.
• Purpose: dinner / banquet.
• Cuisine: French.

If you don't want to stand at the stove for a long time, it's worth learning how to cook escalope in the oven. Previously, the pork pulp must be cut into portioned pieces up to 2 centimeters thick and easily beaten off with a knife or hammer. Seasonings for cooking are used different, only black remains the same component. ground pepper.­

Ingredients:

• spices;
• cheese - 70 g;
• breadcrumbs - 30 g;
• oil for frying;
• pork (carbonade, loin) - 0.5 kg;
• garlic clove;
• egg.

Cooking method:

1. Cut the tenderloin into thin medallions, beat them off on each side, salt, season (you only need to rub spices on one side) and stack them on top of each other.
2. Leave the meat for 10 minutes, then fry in hot oil.
3. Fry the pieces for no longer than a minute on each side, turning on a strong fire. This will help seal the juices under the crust of the escalopes for later roasting.
4. Fried medallions should be laid out on an oiled baking sheet. Top each slice with a mixture of beaten egg with breadcrumbs, crushed garlic and grated cheese.
5. Escalopes need to be baked at 200 degrees for about 15 minutes. Serve the finished dish with any side dish and / or vegetable salad.

in a frying pan

• Cooking time: half an hour.
• Purpose: dinner / banquet.
• Cuisine: French.
• Difficulty of preparation: easy.

Pork escalopes in a pan do not require any marinade or breading. From French, the name of the dish is translated as “nut shell”, because the meat shrinks during frying and looks like a nut. To avoid this, before frying the escalope in a pan, it is cut on one side.

Ingredients:

• garlic cloves - 2 pcs.;
• a slice of lemon;
• pork tenderloin - 0.4 kg;
• spice mix, salt.

Cooking method:

1. Beat the pieces of meat until their thickness is 0.5 cm. On one side of each escalope, make a shallow cut with a sharp knife.
2. Mix a pinch of salt with seasonings, crushed garlic and 1 teaspoon lemon juice.
3. Grate each slice of pork with the resulting mixture, then leave them to stand for 20 minutes.
4. Put the meat pieces in a pan in which vegetable oil was preheated (you do not need to use a lot of it).
5. Fry the dish for 4 minutes on each side. Serve cooked meat with fresh herbs.

In a slow cooker

• Cooking time: 75 minutes.
• Number of servings: for 8 people.
• Calorie content of the dish: 209 kcal / 100 g.
• Purpose: dinner / banquet.
• Cuisine: French.
• Difficulty of preparation: easy.

Pork can be not only fried, but also steamed, stewed and baked. There is also a recipe for cooking pork tenderloin in a slow cooker. The best side dish is French fries or vegetable stew.­

Ingredients:

• loin - 600 g;
• seasonings;
• butter.

Cooking method:

1. Cut the loin into thin layers (about 1.5 cm thick) of the same size and lightly beat them with a hammer / knife for a minute.
2. Season and salt the meat.
3. Put the pieces in a multicooker bowl greased with butter.
4. Activate the "Baking" or "Frying" mode for 20 minutes.
5. Serve the dish hot, pouring over the juice released from the loin during cooking.

in foil

• Cooking time: 40 minutes.
• Number of servings: for 4 persons.
• Calorie content of the dish: 290 kcal / 100 g.
• Purpose: dinner / banquet.
• Cuisine: French.
• Difficulty of preparation: easy.

It is better to cook pork escalope in the oven in foil, then it will turn out more juicy and soft. In addition, the foil speeds up the baking process and prevents the meat from burning. To make a pork escalope in the foil oven beautiful, as in the photo, you will need breadcrumbs and hard cheese, which will make up a “cap” for meat. It is better to choose slightly salty or spicy cheese varieties. - then the dish will acquire piquancy.

Ingredients:

• garlic cloves - 3 pcs.;
• lemon;
• pork tenderloin - 0.5 kg;
• hard cheese - 80 g;
• breadcrumbs - 3 tbsp. l.;
• egg;
• spices (pepper, etc.);
• baking oil;
• greens.

Cooking method:

1. Dry the well-washed pieces of meat with a napkin, divide into thin medallions, beat lightly on each side (if you use a hammer, cover the pork cling film). Finished pieces should have a thickness of no more than 6 mm.
2. Squeeze the juice from the lemon, push the peeled garlic, mix, add salt, spices.
3. Coat the escalope with the resulting mixture, leave for 5 minutes, then put it on the foil, which must first be covered with a baking sheet.
4. Mix the egg in a separate container (you don’t need to actively beat it, just bring it to a smooth consistency with a fork), grated cheese, crackers.
5. Spread the resulting mixture on each portion of the tenderloin, cover the escalopes with foil and bake, preheating the oven to 200 degrees, for 15 minutes.

With mushrooms in the oven

• Cooking time: 80 minutes.
• Number of servings: for 4 persons.
• Calorie content of the dish: 227 kcal / 100 g.
• Purpose: dinner / banquet.
• Cuisine: French.
• Difficulty of preparation: easy.

The main advantages of the dish are simplicity, compatibility with any side dishes and sauces, juicy, expressive taste and bright aroma. Sprinkle pork escalope with mushrooms in the oven with grated cheese - such a “blanket” helps to keep the meat juicy. You can use any variety of mushrooms, including available champignons or fresh forest mushrooms, honey mushrooms.

Ingredients:

• champignons - 0.2 kg;
• Russian / Dutch cheese - 50 g;
• processed cheese- 100 g;
• pork - 0.4 kg;
• butter - 2 tbsp. l.;
• cream - ½ tbsp.;
• seasonings, including basil, pepper.

Cooking method:

1. Cut a piece of pulp into several thin slices (you will get about 4 pieces). Beat each medallion with a knife, season, salt.
2. Fry the pork fillet on both sides. It is correct to do this over high heat and in a minimum amount of oil. Frying will take no longer than 4 minutes.
3. Cut the mushrooms into slices, simmer in butter, add cream here and cook for another 5 minutes.
4. Add last processed cheese(it is better to take the one that is sold in banks). Salt the sauce and remove it from the heat.
5. Put the pork in a baking dish, pour over the sauce with mushrooms, bake for 10 minutes at 190 degrees.
6. Sprinkle the dish with grated cheese and return to the oven for another 15 minutes.

With tomatoes

• Cooking time: 55 minutes.
• Number of servings: for 3 persons.
• Calorie content of the dish: 487 kcal / 100 g.
• Purpose: dinner / banquet.
• Cuisine: French.
• Difficulty of preparation: easy.

The main thing in cooking is choosing the right meat. Pork escalope with tomatoes will be perfect if used pork neck or loin, in which there are practically no veins and films. Tomatoes will give a slight sourness.

Ingredients:

• bulb;
• spices;
• ripe large tomato;
• pork - 0.6 kg;
• mayonnaise - 3 tbsp. l.;
• hard cheese.

Cooking method:

1. Rinse, dry the tenderloin, cut it like chops. Beat each slice with a kitchen hammer, then rub the meat with spices.
2. Cut the peeled onions into half rings, tomatoes into circles 0.5 cm thick.
3. The pulp can be pre-fried in a pan (2 minutes on each side) or immediately spread on a baking sheet covered with foil.
4. Put the onion, tomato on top of the medallions, grease with mayonnaise. Then sprinkle the dish with grated cheese (80-100 grams is enough).
5. Send the baking sheet to the oven, heated to 180 degrees, for half an hour.

Video: how to fry pork escalope

At first glance, the escalope seems complex dish, But actually it is not. Knowing some rules, the process turns out to be quite easy, and everyone can cope with it if they wish. To begin with, let's figure out what an escalope is - this is a dish made from even round layers of meat, which is cut across the fibers.

Mostly cut is used. There are several popular and proven recipes for this dish.

How to cook puff escalope in a pan from pork?

Already from the name it is clear that the dish will be unusual, since the filling is used. This method is useful for those who do not know what to cook for the holiday. Scroll necessary ingredients small, and most importantly, they are affordable and inexpensive.

For this recipe you will need the following ingredients: 600 g pork, egg, 2.5 tbsp. tablespoons of oil, 1 tbsp. a spoonful of milk, flour, spices. For the filling, prepare: yolk, 1 tbsp. a spoonful of cheese, mayonnaise and mustard.

• Cut the pork tenderloin into pieces about 8 mm thick. Beat each of them lightly and rub with salt and pepper;
• Prepare the filling, for which grind the yolk with the addition of mustard, mayonnaise, and then mix everything well;
• On each piece, make a longitudinal incision and put a little stuffing there;
• For batter, beat the egg with milk until a homogeneous consistency is formed. Dip the pieces in the resulting mass and roll in flour. Fry on each side in oil until golden brown.

How to cook escalope in the oven from pork?

The meat prepared according to this recipe will suit various side dishes, whether it be cereals, potatoes or other vegetables. Thanks to different heat treatment, the food turns out juicy and very tasty.

For this recipe, you should prepare such products: 650g pork, 85g durum cheese, egg, 3 garlic cloves, 120g breadcrumbs, butter, spices and parsley.

• The dish is easy to prepare and doesn't take much time. Wash the meat first and pat dry with paper towels to remove excess liquid. Cut it into pieces that need to be beaten off and rubbed with salt and pepper. Heat up the oil and fry them in it for 2 minutes. from each side;
• Separately, grind the cheese on a grater, and mix it with breadcrumbs. Put the garlic passed through the crusher and a little vegetable oil there. Mix everything with yolk;
• Take a baking sheet and grease it with oil. Put escalopes on it and prepared sauce on top. Bake in the oven at 200 degrees for 15 minutes. Serve on lettuce leaves with herbs.

How to cook escalope with tomatoes from pork in a pan?

Thanks to the use of tomatoes, the dish is more tender and juicy. The recipe will come in handy in a situation where there is nothing to treat guests with, as escalopes are prepared quickly and easily.

For this recipe, you should prepare the following ingredients: 2 pieces of pork, 50 g of cheese, 3 small tomatoes, spices and oil.

• Wash the meat pieces, dry with a paper towel, and then beat off. Salt and pepper on both sides. Cut the tomatoes into thin rings;
• Heat the oil in a frying pan and put the pork in it. Escalopes are fried for a short time over medium heat. As soon as an appetizing crust forms, put a slice of tomato on each piece and sprinkle with cheese;
• Close the lid and hold for 3 minutes. until the cheese is melted. Serve hot.

How to cook pork escalope with mushrooms?

Another recipe for cooking meat, which, thanks to mushrooms, acquires new taste. Usage original submission allows you to decorate the festive table with a dish.

For cooking, prepare such products: 820 g pork, 8 pieces white bread, 220 g mushrooms, 90 g oil, 275 ml tomato paste, 3 cloves of garlic, dill and spices.

• Prepare the meat as in the previous recipe. Pieces need to be beaten off, and then, on each side, wipe with salt and pepper;
• Fry meat in oil in a skillet until browned. Reduce the fire to a minimum, close the lid and continue to fry until cooked;
• Wash the mushrooms and cut into small pieces. Saute mushrooms with minced garlic. Then put in the tomato paste;
• To make toast, fry the bread in butter until golden brown;
• Put the toast on a plate, put the meat on top and pour over mushroom sauce. Top with chopped herbs.

How to cook escalope in a slow cooker?

Many dishes today can be prepared using this miracle technique, which greatly facilitates the process. Meat cooked in a slow cooker is in no way inferior to options made in the oven or in a pan.

For this recipe, you need to prepare such products: 500 g pork, tomato, 175 g durum cheese, a little oil, salt and pepper.

• Cut the meat into slices of 1 cm thick. Wipe them with salt and spices on each side;
• Lubricate the bowl with a small amount of butter, lay out the pork. Place tomato slices on top and sprinkle with chopped cheese;
• Cook in the "Baking" mode for 40 minutes.

Spicy Escalope Recipe

Thanks to spices and sauce, the dish is spicy. It attracts not only the taste, but also the original aroma. The perfect dish to surprise guests and family.

For this recipe for pork escalope in a pan, you should prepare such products: 4 pieces of pork, 1 tbsp. a spoonful of soy sauce, 1 teaspoon of basil and paprika, herbs and a mixture of peppers.

• First you need to prepare the marinade, for which you combine the sauce, vinegar, spices and herbs;
• Put the meat in the sauce for an hour. Then fry it in oil on each side for 3 minutes. It is best to use a grill pan.

How to cook escalope with pineapple in the oven?

Another popular recipe for this dish. Many people like it due to the combination of meat with a sweet taste. Even demanding gourmets will like this restaurant dish.

For this recipe for pork escalope in the oven, you need to take such products: 110 g grapes, 2 pieces of pork, pineapple, 0.5 tbsp. sour cream and raisins, 5 tbsp. tablespoons of oil and spices.

• As in previous recipes, it’s worth starting with the preparation of meat, which needs to be washed, blotted with napkins, cut and lightly beaten off. Don't forget to rub it with salt and pepper;
• Brush the meat with oil and roast them in the oven on the wire rack on both sides. To prevent the oil from dripping, place a baking sheet underneath. Brush the meat periodically with oil to keep it from drying out. Cook until golden brown;
• Cut the pineapple into cubes, and wash and dry the raisins. Serve the meat on a plate with fruit and sour cream.

How to cook escalope with vegetables?

This recipe is not considered a classic, but in the end it still turns out tasty and satisfying. This dish does not need a side dish, because it turns out 2in1. Ingredients are for 4 servings.