Pork is a tasty, juicy meat present in the diet of people of different nations. Pork escalope in a pan, the recipe of which can be supplemented depending on the gastronomic preferences of the cook, is an amazing dish from this product.

Classic pork escalope in a pan

Before you cook pork escalope according to the classic recipe, you need to prepare the following ingredients:

  • tenderloin - 400 g;
  • garlic - 2 cloves;
  • lemon - ½ pcs.;
  • sunflower oil - for frying;
  • salt and spices to taste.

In the process of implementing the recipe:

  1. Washed and dried tenderloin is cut into steaks, which are beaten to a thickness of 5 mm, give a flat, rounded shape.
  2. Juice is squeezed out of the lemon.
  3. Garlic is crushed using garlic presses or passed through a press.
  4. Squeezed lemon juice and crushed garlic are mixed in a bowl.
  5. Chops are rubbed with salt and spices, and then sent to marinate in a garlic-lemon mixture.
  6. After half an hour, the pieces are removed, dipped in garlic residues, which can burn during frying, and laid out in boiling oil.
  7. Meat is fried on both sides for 3-4 minutes.

Cheese recipe

Escalope with the addition of cheese is an appetizing variation, characterized by special tenderness and piquant notes.

Quick and tasty dish can be prepared from:

  • 600 g lean pork;
  • a piece of cheese;
  • 1 clove of garlic;
  • 1 eggs
  • breadcrumbs;
  • sunflower oil for frying;
  • salt and spices.

Meat is prepared as follows:

  1. 1.5 cm thick medallions are prepared from washed and dried meat, which are beaten up to 5 mm with a hammer.
  2. The resulting chops are sprinkled with spices and salt, after which they are placed in a stack for impregnation with spices.
  3. An egg is driven into one container, which is slightly beaten with a fork, and cheese is rubbed into another.
  4. Pieces of meat are sprinkled with breadcrumbs, dipped in an egg, and then dipped in cheese breading.
  5. Escalopes are laid out in a frying pan heated with oil, where they are fried for several minutes on each side until cooked.

How to cook breaded

To cook a juicy escalope breaded, the cook will need no more than 20 minutes and a minimum grocery set, including:

  • 650 g of meat;
  • 1 egg
  • ½ lemon;
  • some capers;
  • 120 g breadcrumbs;
  • a similar amount of butter;
  • vegetable oil, herbs, seasonings and salt.

The method of preparation consists in the following steps:

  1. Pork is cut into pieces, which are well beaten to destroy the fibers responsible for the stiffness of the meat, after which they are salted and coated with seasonings.
  2. In an bowl, beat the egg with salt and 30 ml of sunflower oil.
  3. Escalopes are dipped into the egg mass, which are then crumbled in breadcrumbs.
  4. Breadcrumbs are well pressed to the meat with a knife.
  5. Half the butter is melted in a stewpan and mixed with a stack of sunflower.
  6. Escalopes are laid out in hot oil and fried until crisp.
  7. The meat is placed on a plate and poured with the remaining melted butter squeezed from the lemon juice, greens and capers are laid out nearby.

Pork escalope in batter

When spending a very small amount of time, the hostess as a result will serve to the table a dish of tender meat with an appetizing, crispy crust.

To execute the recipe, it is enough to purchase:

  • 1 kg tenderloin;
  • 5 medium eggs;
  • 200 g of wheat flour;
  • a stack of oil;
  • some salt and spices.

To feed the family delicious meat, we cook step by step:

  1. Washed and dried meat is cut into longitudinal pieces.
  2. Salt is mixed with spices selected at the request of the cook.
  3. Each piece is beaten and greased with a mixture of salt and spices.
  4. Eggs are beaten in a deep plate until a homogeneous mass is obtained, which is salted.
  5. Each chop is crumbled in flour, then dipped in egg mass.
  6. Sunflower oil is heated in a pan, in which escalopes are fried on both sides for 5 minutes to form a delicious crust.
  7. The fried meat is laid out in a pan, where a little water is poured.
  8. The dish is stewed on low heat under a closed lid for about 20 minutes.

With mushrooms

Mushrooms are a universal ingredient that can be used to cook almost any dish, including escalope.

To prepare a hearty dinner you need:

  • ½ kg tenderloin;
  • 2 times less mushrooms;
  • 40 g of tomato paste;
  • 5 tomatoes;
  • a bunch of greenery;
  • some olive oil, salt and spices.

To fry escalope with mushrooms:

  1. The meat is washed and dried with paper towels, and then cut into pieces.
  2. Steaks are grated and seasoned.
  3. In a frying pan with heated oil, meat pieces are laid out, where they are fried on both sides until golden brown.
  4. A little water is poured into the pan, which is salted and brought to a boil.
  5. Mushrooms are boiled in boiling water until cooked.
  6. Mushroom broth is poured into the pan with the oil remaining after frying and the paste is laid out.
  7. The sliced ​​tomatoes are cut into circles and, together with the meat, are sent to the pan for 5-7 minutes.
  8. Escalopes are laid out on plates, which are covered with mushrooms and crushed by chopped greens.

Cooking with Tomatoes

An indispensable dish for a weekend at the cottage, when in some 30 minutes you can cook a very tasty, satisfying and nutritious dish.

To cook juicy meat, you should take:

  • 400 g tenderloin;
  • 1 large tomato;
  • 100 g of hard cheese;
  • 50 ml of vegetable oil;
  • salt and favorite seasonings.

In the process of creating a culinary masterpiece whipped up:

  1. The meat is washed and dried, and then cut into steaks.
  2. Steaks are laid out on a cutting board and covered with cling film so that the meat pieces do not fly apart when beaten.
  3. The meat is beaten.
  4. Chops are salted, seasoned and laid out in a pan heated with oil, where they are fried for no more than 2 minutes on one side.
  5. The tomato is washed and cut into circles.
  6. Cheese is rubbed on a medium grater.
  7. When the escalope turns over, a circle of tomato and cheese chips are laid out on the fried side.
  8. The pan is covered with a lid, and after 2 minutes it is removed from the heat.
  9. After 5 minutes, when the cheese is finally melted, the dish is ready for tasting.

Attention! Do not forget that the juiciness of cooked meat will depend on how much to fry pork and under what heating.

What to garnish with an escalope

Due to the fact that pork goes well with different cereals and vegetables, you can serve the dish both independently and in different variations.

The most popular escalope side dishes are:

  • potatoes (fried, stewed, boiled);
  • green pea;
  • fried cauliflower;
  • vegetable salad with cucumbers and herbs;
  • corn;
  • rice
  • buckwheat;
  • pearl barley.

Thus, the escalope in the pan is an easy and quick way to cook juicy and mouth-watering meat, preserving its unsurpassed taste and aroma.

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