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Pork escalope in a pan
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Pork escalope in a pan

50 min4 serv.19 февр. 2026 г.

Description

The recipe won't take much time. There are many types of fried meat, including roast beef, schnitzel, simple cutlets, patties, or steaks. The distinctive feature of escalope is that the meat is thinly sliced, fried without breading, and thoroughly tenderized. For cooking escalope in a pan, pork tenderloin is used; I had two pieces, approximately 250 grams each. See the recipe with photos. Serve hot.

Instructions

  1. 1

    Step 1

    Step 1

    In addition to tenderloin, you can use pork loin; the meat should not be fatty. Rinse it and dry.

  2. 2

    Step 2

    Step 2

    The standard size of an escalope is the size of a palm. Take pieces 15 mm thick and pound them down to 5 mm.

  3. 3

    Step 3

    Step 3

    Grind the garlic with salt and lemon.

  4. 4

    Step 4

    Step 4

    We rub the meat with this mixture and let it marinate for about half an hour.

  5. 5

    Step 5

    Step 5

    Before frying, wipe dry with a paper towel to remove any garlic from the meat. Place on a grill pan and sear on both sides.

  6. 6

    Step 6

    Step 6

    Fry each side for about 5 minutes over medium heat. And our escalopes are ready! Serve the meat with vegetables, baked or boiled potatoes.