Quick and Easy Pork Escalopes Recipe

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 sautéed vegetables, and nobody will suspect just how easy it was to make dinner.

By Clara Gonzalez - Last revised Sep 25, 2023. Published Mar 14, 2014.

Why I ❤️ it Recipe Ingredients Preparation

Pork escalopes.

Why I ❤️ 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 sautéed 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.

This free recipe contains Amazon affiliate links, and I receive a small commission when you purchase, at no cost to you. Thank you!

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

More meat recipes

See more: meat recipes dinner recipes lunch recipes

FAQs

Print card

This is just a printer-friendly summary, some useful details are found in the recipe above.