Many people think that a pork escalope is a simple chop, but this is not entirely true. Of course, the cooking process is similar, but there are differences. How to cook a real dish can be found in the article.

Escalope - what is it, a bit of history

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

The name comes from the French “escalope” and translates as nutshell. In the process of heat treatment, the meat cringes a little and becomes something like a walnut shell, hence this comparison.

Once it was called ossi - beeches. In the time of Peter I, the famous chefs of St. Petersburg also borrowed this dish, so they began to consider it Russian-French.

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

How to fry an escalope in a pan

Pork escalope in a pan turns juicy, golden and insanely tasty. To appreciate it, you need to cook at least once.

Required Products:

  • pork pulp, preferably loin;
  • spices to your taste;
  • some vegetable or olive oil.

Cooking process:

  1. The meat must be thoroughly washed, cut into medium portioned pieces about one and a half centimeters thick.
  2. We beat off each blank a little so that it becomes thinner and softer, and then we coat in spices.
  3. Turn on the stove over medium heat, heat the oil and fry each piece on both sides for about five minutes, so that they are well fried, you can reduce the heating level and hold for another couple of minutes. The meat is ready when the blood ceases to stand out.

Oven recipe

Escalope in the oven is less frequently cooked than in a pan, but it turns out more useful and less high-calorie.

Required Products:

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

Cooking process:

  1. In the specified amount of sour cream, put seasonings, be sure to salt, black pepper, and then squeeze the garlic and mix everything thoroughly.
  2. Rinse the meat, let it dry a little and cut into portioned pieces, the thickness of which should be one and a half centimeters. Fight a little and put on a baking sheet.
  3. Cover each slice with a layer of cooked sauce and cook at 180 degrees for about half an hour.

Pork Escalope in a slow cooker

You can cook an escalope in a slow cooker, although in the old days they did not even think of such an option.

Required Products:

  • seasonings to your liking;
  • pork tenderloin - about 500 grams;
  • a slice of butter.

Cooking process:

  1. We carefully wash the tenderloin, remove the excess and cut it into pieces no more than two centimeters thick, then beat off with a hammer or knife, but not too much. Season with spices, it is best to use only salt and pepper.
  2. We turn on the device in the “Baking” or “Frying” operating mode, we heat the butter in a bowl and put the prepared meat to the bottom. We fry on both sides until a beautiful ruddy color is obtained, we get it and you can immediately serve it.

Recipe for roasting meat in foil

Required Products:

  • a spoon of vegetable oil;
  • spices to taste;
  • two cloves of garlic;
  • 600 grams of pork tenderloin.

Cooking process:

  1. As always, we wash the meat, cut into portions and slightly beat off.
  2. Then we coat it with vegetable or olive oil, wipe with salt, pepper, and other seasonings.
  3. We spread on the foil folded in two layers, cover with crushed garlic and carefully wrap so that there are no gaps. First bake for about 30 minutes at 200 degrees, then you can cut the foil and leave it in the oven for another 20 minutes by setting the heat to 180 degrees - this is to form a golden crust.

Juicy pork escalope with tomatoes

Required Products:

  • two tomatoes;
  • a spoonful of mayonnaise;
  • various spices to taste;
  • 500 grams of meat;
  • bulb;
  • 100 grams of cheese.

Cooking process:

  1. We wash the selected meat, cut into pieces no more than two centimeters thick, lightly beat off and season with spices, rubbing them.
  2. Grind onions into rings, tomatoes into thin circles.
  3. Put the prepared pieces of meat on a baking sheet, cover with onions, then coat with mayonnaise, on top - tomato and grated cheese.
  4. We send in an oven warmed up to 180 degrees and cook for about half an hour.

Cooking with the addition of mushrooms

Required Products:

  • 300 grams of mushrooms;
  • spice;
  • two tablespoons of tomato paste;
  • a pound of pork;
  • two tomatoes.

Cooking process:

  1. Cut the pork into pieces, lightly beat and season with spices to your liking, then fry until rosy in a hot pan.
  2. Put tomato paste diluted in a small amount of water, slices of tomatoes and meat in another container, 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 is boiled out.
  4. Serve the meat, covered with fried mushrooms.

Marinade for the dish

In general, a marinade for escalope is not done, but if you really want to, then you can consider the options.

  • Mix vegetable oil with mustard, ketchup or tomato paste, add honey, a little garlic and seasoning.
  • Spicy marinade: combine vinegar, salt and various spices. In this mass, pickle meat 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 the same 10 milliliters of lemon juice, a clove of crushed garlic and spices to taste. Keep meat in this mixture for at least 60 minutes.
  • Soy option. 200 grams of mayonnaise, preferably home-mixed with dry basil, add the grated onion or chopped onion in a blender and rub each piece of meat well with this mass.

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