Pork Escalope Recipe Easy and Quick
Serving: 6 servings
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) (white, granulated)
- 2 tablespoon all-purpose flour
- 2 cup red wine
Instructions
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 the pork escalopes with 2 teaspoons of kosher salt, pepper, and tarragon. Let it rest in the fridge for an hour.
2. Fry 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.
3. Adding the flour
- Lower fire to medium heat. Sprinkle flour on the escalopes and cook turning until the flour is no longer white.
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.
Cook's notes
For a pork escalope cider sauce
For an exciting option, substitute an equal amount of cider for cooking wine in the preparation.Nutrition
Calories: 146kcal | Carbohydrates: 7g | Protein: 1g | Fat: 7g | Trans Fat: 1g | Sodium: 194mg | Potassium: 3mg | Fiber: 1g | Sugar: 2g | Calcium: 1mg | Iron: 1mg
