Pork Escalopes
This recipe has been created out of need. I always enjoyed pork escalopes, but my family was not too keen on the pork flavour. So, adding some aromatic herbs and spices to the breadcrumb the taste completely changed, in better I must admit
Servings: 4 people
Calories: 495kcal
Ingredients
- 800 g Sliced pork loin
- 150 g Breadcrumbs
- 150 ml Milk
- 50 ml Vegetable oil
- 10 g Chopped garlic
- 5 g Fennel seeds
- 5 g Sweet paprika
- 3 g Chopped parsley
- 2 g Oregano
- 2 g Thyme
- Salt and Pepper to taste
Instructions
- Trim the fat from the pork loin escalope (as it will not render down during the cooking), then with the meat mullet flatten the pork until a thickness of 3mm is reached
- Place the escalope in a bowl and pour in the milk, let it rest for at least 10 minutes
- Meanwhile, prepare the aromatic breadcrumb, mixing in a large plate the breadcrumb with chopped garlic, fennel seeds, sweet paprika, chopped parsley, oregano and thyme
- Bread the pork escalope, one by one remove from the milk, retaining as much humidity as possible, and place in the aromatic breadcrumb, pushing down with the fingertips ensuring a strong breadcrumb covering.
- Place a large frying pan (skillet) on the heat and pour in the oil, once hot shake of the excess breadcrumb from the escalope and carefully place in the pan.
- Cook until golden on both sides, then place on a few sheets of kitchen paper and season with salt and pepper before serving
Notes
HINT AND TIPS:
This pork escalopes are great eaten hot as well as cold in a sandwich with salad and spicy mayonnaise. Do not overheat the pan as it may burn the breadcrumb, it is better to keep it on low a heat and let the pork cook slowly. A healthier version can be obtain oven baking the breaded escalopes with just a drizzle of olive oil for 18 minutes @ 180C. Allergens: DAIRY, GLUTENNutrition
Calories: 495kcal | Carbohydrates: 28g | Protein: 35g | Fat: 26g | Saturated Fat: 5g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 5g | Fiber: 2g | Sugar: 3g