Behind the name "escalope" hides ordinary chop, differing only in the absence of breading and its origin. The point is that only the most valuable parts of the carcass are selected for the escalope, in other words - the tenderloin that is cut across the fibers and fried in a frying pan or coals. Even in spite of the fact that now it is increasingly possible to meet recipes of an escalope in breading, the second requirement for a dish remains unchanged. Read about all the subtleties of the technological process of pork escalope cooking below.
How to cook an escalope of pork in a frying pan?
As we managed to notice above, the pork escalope is never cooked in the oven, this is its peculiarity. To fry the meat, an iron frying pan is ideal, but the meat will be made especially delicious by the golden strips remaining after roasting on the grill.
Ingredients:
- pork - 440 g;
- thyme branches - 5 pcs .;
- garlic cloves - 1 piece;
- lemon - 1 piece;
- sprigs of mint - 3-4 pcs .;
- olive oil - 35 ml.
Preparation
Before roasting, it should be marinated. Marinade for an escalope of pork is prepared to ridiculously easy. With the help of stupa, garlic teeth with salt and mint leaves should be turned into paste, after that, add thyme and lemon juice, and then dilute the mixture with olive oil. Cut the pork into escalopes and lightly beat them. Beating will help meat not only faster and more evenly cooked, but also absorb as much taste of marinade as possible. Pour the pieces of meat with the mixture and leave in the cool for an hour. After a while, heat the grill and place the pork on it. Fry the escalopes in pairs at a time, so as not to clutter up the dishes and not extinguish the meat in your own juice, about 2-3 minutes on each side (the cooking time is determined by the thickness of the piece).
Escalope of pork - recipe
Pork and apples are a decade-proven combination that can be easily applied to an escalope if you have nothing against the sour cream prepared on the basis of apple cider.
Ingredients:
- butter - 45 g;
- olive oil - 15 ml;
- escalopes of pork - 620 g;
- shallots - 85 g;
- meat broth - 115 ml;
- cider - 260 ml;
- thyme - 1 tbsp. a spoon;
- sour cream - 125 ml;
- corn flour - 5 g.
Preparation
Melt half the butter, use it to quickly roast the chopped pieces of meat on high heat. As soon as the pork has browned, immediately shift it to another dish, and in a frying pan pass shallot with the remaining oil. Add broth, thyme and cider, bring the liquid to a boil, and then lay the pieces of meat in the sauce base. Preparation of an escalope from pork will take no more than 10 minutes, after which it is again shifted onto a plate, and sour cream and corn flour are added to the sauce. When the sauce becomes thick, put the escalopes into it and serve immediately, decorated with slices of apples or the remaining leaves of thyme.
How to cook pork chops with vegetables?
We already found out that the escalope can be cooked with the addition of various gravy and sauces, but what about vegetables? We unequivocally advocate for diversity, and therefore intend to cook pork in a sauce with the usual set of vegetables - sweet pepper and onions.
Ingredients:
- pork - 620 g;
- onion - 130 g;
- a clove of garlic - 1 piece;
- sweet pepper - 290 g;
- tomato paste - 15 g;
- vegetable broth - 210 ml;
- sour cream - 185 ml.
Preparation
Piece of pork, beat, season with salt and send to a hot frying pan. How much to roast an escalope of pork depends on the thickness of the selected piece, preferably not more than a minute from each side, so that the meat only had time to grasp the crust. Remove the escalopes to another dish, and in their place, save the semicircles of onion and pepper. Add the garlic and fill it with broth. Supplement the future sauce with sour cream and tomato paste, then lay pork escalopes and leave on fire for 3-4 minutes.