The peculiarity of preparing escalopes is that they should be cooked exclusively in a pan or on an open fire. Hardly beaten meat is fried rather quickly, and from that keeps a maximum of softness, juiciness and does not take much time.
Escalopes of pork in a frying pan
Escalope came to us from France, whose cuisine is replete with dishes with a lot of butter, wine and tarragon. We intend not to change the traditions and cook pork in the traditional French manner.
Ingredients:
- pork - 430 g;
- butter - 35 g;
- Dried tarragon - 1/2 tsp;
- olive oil - 15 ml;
- dry white wine - 95 ml.
Preparation
Before frying the pork escalope in a frying pan, cut the flesh into two large pieces and beat off lightly. Season the pieces with a pinch of sea salt and dried tarragon.
Melt half the butter, mixing it with the olive oil. Pour pieces of pork into the oil mixture and allow them to brown properly on both sides. After, pour in the white wine, cover the dishes with a lid and leave the pork to languish until ready (depending on the thickness of the piece). Put the meat on the dish.
Liquid (wine and meat juice) in a frying pan add a piece of butter. Allow the contents of the frying pan to reach the boil, and then leave the boil for a couple of minutes. Pour the hot mixture of meat and then serve immediately.
Recipe for an escalope of pork on a grill pan
Pork is ideally combined with apples and other sweet additions. We propose to revive the classic combination and quickly prepare escalopes with caramelized apple slices.
Ingredients:
- pork - 950 g;
- apples - 210 g;
- butter - 45 g;
- hot chilli - to taste;
- apple juice - 190 ml;
- brown sugar - 15 g.
Preparation
Cut a piece of pork pulp against the fibers, lightly beat it and season with sea salt with chili pepper. Grill the grill and put pieces of meat on it. How much to fry an escalope of pork in a frying pan depends on the thickness of a piece of meat, but, as a rule, cooking takes no more than 10 minutes. When the escalopes are ready, transfer them to a dish, and pour apple juice into the grill. Let it evaporate for a couple of minutes. Separately, caramelize the pieces of apples with brown sugar until soft. Serve pork with apples, watering the juice.