Portions: 6 servings Calories: 146kcal |
This quick and easy pork escalopes dish is one of my go-to feed-the-family-and-get-out-of-the-kitchen favorites. It takes all five minutes (plus the marinating time) to have it on the table. Serve with some green salad or sautƩed vegetables, and nobody will suspect just how easy it was to make dinner.
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- Last revised . Published Mar 14, 2014.Why I ā¤ļø it Recipe Ingredients Preparation
Pork escalopes.
Why I ā¤ļø it
And this breaded escalopes is one of my go-to feed-the-family-and-get-out-of-the-kitchen favorites. It takes all five minutes (plus the marinating time) to have it on the table. Serve with some green salad or sautƩed vegetables, and nobody will suspect just how easy it was to make dinner.
If kids are at the table, some modifications will need to be made, as you don't want to serve alcohol to the little ones. One of my favorites is simply using heavy cream instead of wine for a rich, child-friendly sauce.
Pork escalopes recipe
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Utensils and tools
- Meat mallet or rolling pin
- Cling film (plastic wrap)
- Large skillet or frying pan
Ingredients
- 12 pork escalopes (very thinly-cut pork loin steaks)
- 2 teaspoons kosher salt, (plus more for seasoning at the end)
- ½ teaspoon black pepper (freshly-cracked, or ground)
- 1 teaspoon tarragon, dry, minced
- 3 tablespoons vegetable oil, for frying, or clarified butter (ghee)
- 1 tablespoon sugar (white, granulated)
- 2 tablespoons all-purpose flour
- 2 cups of red wine
Preparation
Before starting, please make sure you have all the ingredients and utensils ready.
Step 1: Seasoning escalopes
Put the pork loin steaks one by one between two pieces of plastic film and flatten them with the meat mallet.
Sprinkle the pork escalopes with 2 teaspoons of kosher salt, pepper, and tarragon. Let it rest in the fridge for an hour.
Step 2: Frying the escalopes
Heat oil in the skillet over high heat. Sprinkle sugar on the oil, and heat until the sugar browns, being careful that it does not burn.
Spread the escalopes on the skillet and brown cook until it browns on one side (approx. 40 seconds), turn and brown on the other side.
Step 3: Adding the flour
Lower fire to medium heat. Sprinkle flour on the escalopes and cook turning until the flour is no longer white.
Step 4: Make the sauce for escalopes
Pour in the wine and cook stirring until the juices start to thicken (about 1 min).
Remove from the heat and serve.
Variations
To make a pork escalope cider sauce, substitute an equal amount of cider for cooking wine in the preparation.
You can make chicken escalopes (from chicken breats), turkey escalopes, veal escalopes, or beef escalopes using the same recipe.
This pork chop marinade is another great way to season pork escalopes.
Cooking escalopes top tips
Escalopes can be very tender, but they require a short cooking time, or else they'll turn dry and tough. It's important to stick around to make sure they don't overcook.
Serving suggestions
This is the perfect dish to serve with roasted potatoes, sour cream mashed potatoes, this dill potato salad recipe, cream cheese mashed potatoes, or this simple bok choy recipe.
Nutritional information
Calories: 146kcal - Carbohydrates: 7g - Protein: 1g - Fat: 7g - Saturated Fat: 1g - Trans Fat: 1g - Sodium: 194mg - Potassium: 3mg - Fiber: 1g - Sugar: 2g - Calcium: 1mg - Iron: 1mg
FAQs
What are escalopes?
Escalopes, scallops, or scallopini are very thin slices of meat, most commonly veal, pork, or beef fillet. Depending on the type of meat, the thin steaks may be tenderized by hitting them with a meat mallet or rolling pin.
What is chicken escalope made of?
Chicken escalope is made of thin slices of chicken breast meat.
Print card
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How to Make Pork Escalopes with Wine Sauce
Ingredients
- 12 pork escalopes (very thinly-cut pork loin steaks)
- ½ teaspoon kosher salt (plus more for seasoning at the end)
- ½ teaspoon black pepper (freshly-cracked, or ground)
- 1 teaspoon tarragon dry, minced
- 3 tablespoon vegetable oil for frying, or clarified butter (ghee)
- 1 tablespoon sugar (white, granulated)
- 2 tablespoon all-purpose flour
- 2 cup of red wine
Instructions
Step 1: Season escalopes
- Put the pork loin steaks one by one between two pieces of plastic film and flatten them with the meat mallet.Sprinkle theĀ pork escalopesĀ with 2 teaspoons ofĀ kosher salt,Ā pepper, andĀ tarragon. Let it rest in the fridge for an hour.
Step 2: Fry the escalopes
- HeatĀ oilĀ in the skillet over high heat. SprinkleĀ sugarĀ on the oil, and heat until the sugar browns, being careful that it does not burn.Spread the escalopes on the skillet and brown cook until it browns on one side (approx. 40 seconds), turn and brown on the other side.
Step 3: Adding the flour
- Lower fire to medium heat. SprinkleĀ flourĀ on the escalopes and cook turning until the flour is no longer white.
Step 4: Make the sauce for escalopes
- Pour in theĀ wineĀ and cook stirring until the juices start to thicken (about 1 min).Remove from the heat and serve.
Notes
For a pork escalope cider sauce
For an exciting option, substitute an equal amount of cider for cooking wine in the preparation.Nutrition
By Tia Clara
, published Mar 14, 2014 on
Michelle
This was good and quick, no fuss, dinner in a few minutes. Thanks.
Tia Clara
Glad to hear that!
Nami | Just One Cookbook
We love eating pork too, and if we need just 30 minutes to create these dishes, why not! I'm curious to try the vermouth sauce - which I've never made it on my own. And cassava mash. Love the yellow creamy color but can't really assume the flavor until I get a chance to eat it. š Such a gorgeous meal (and simple to cook!).