Recipe for pork escalope in sour cream garlic sauce in the oven with step by step photos. On our site already on time appeared recipes ekskalopa from pork:,. In all versions of the preparation of pork escalope on our website, butter is not used, therefore, at first glance, high-calorie pork becomes quite a dietary dish. The caloric value of one serving of pork escalope (112 grams) is 220 kcal, the cost of serving is 33 rubles. The chemical composition of one portion of pork escalope: proteins - 17 grams; fats - 16 grams; carbohydrates - 1 gram.

Ingredients:

For making pork escalope, we will need (for 5 servings):

pork - 500 grams; sour cream 15% fat - 50 grams; garlic 2-3 cloves (10 grams); hops-suneli, salt.

Cooking:

The main highlight of this recipe is the sauce. It consists not only of sour cream and garlic (as indicated in the name of the recipe), but also of another important ingredient - spices. For this recipe, I used a spicy blend of hops-suneli. Hops-suneli - a mixture of spices from dried and heavily chopped herbs (basil, fenugreek, parsley, marjoram, celery, saffron and others). I recommend using hops-suneli for this recipe, the taste of the finished dish will be excellent =)

Thus, to prepare the sauce, mix sour cream, chopped garlic, 1 tablespoon of hop-suneli, add salt to taste.

Pork cut into portions.

We spread the pork on a pan with a non-stick coating (or use a non-stick pad), you do not need to grease the pan with butter.

Each slice of pork grease cooked sour-garlic sauce.

Bake the meat in the oven at 180 degrees for 30 minutes.

For the name "escalop" hides an ordinary chop, which differs only in the lack of breading and its origin. The point is that only the most valuable parts of the carcass are selected for the escalope, in other words, the tenderloin, which is cut across the grain and fried in a frying pan or charcoal. Even in spite of the fact that now it is increasingly possible to meet the recipes of escalope in breading, the second requirement for the dish remains unchanged. About all the intricacies of the technological process of cooking pork escalopes, read below.

How to cook pork chops in a pan?

As we have noticed above, the pork escalope is never cooked in the oven, this is its peculiarity. Ideally, a cast-iron frying pan would be ideal for roasting meat, but the golden stripes left over the grill will make the meat especially appetizing.

Ingredients:

• pork - 440 g;
• thyme sprigs - 5 pcs .;
• garlic clove - 1 pc .;
• lemon - 1 pc .;
• 3-4 mint sprigs;
•   - 35 ml.

Cooking

Before roasting meat, it should be marinated. Marinade for pork escalope is ridiculously simple. With the help of a stupa, you should turn garlic cloves with salt and mint leaves into a paste, then add thyme and lemon juice to the paste, and then dilute the mixture with olive oil. Cut the pork in escalope and slightly beat them. Beating will help the meat not only cooked more quickly and evenly, but also absorb as much marinade flavor as possible. Pour the meat pieces with the mixture and leave to cool for an hour. As time passes, heat the grill and place the pork on it. Fry the escalopes a couple at a time, so as not to overload the dishes and stew the meat in their own juice, about 2-3 minutes on each side (cooking time is determined by the thickness of the piece).

Pork Escalope Recipe

Pork and apples are a combination proven over the decades that can be easily applied to escalope if you have nothing against sour cream prepared from apple cider.

Ingredients:

• butter - 45 g;
• olive oil - 15 ml;
• pork escalope - 620 g;
• Shallot - 85 g;
•   - 115 ml;
• cider - 260 ml;
• thyme - 1 tbsp. spoon;
• sour cream - 125 ml;
• corn flour - 5 g.

Cooking

After melting half the butter, use it to quickly roast the broken pieces of meat over high heat. As soon as the pork has browned, immediately shift it to another dish, and in a frying pan, pass the shallot with the remaining butter. Add the broth, thyme and cider, bring the liquid to a boil, and then lay the meat pieces on the base of the sauce. Cooking pork escalopes will take no more than 10 minutes, after which it is put on the plate again, and sour cream and cornmeal are added to the sauce. When the sauce is thick, put the escalopes in it and serve immediately, decorating with apple slices or the remaining thyme leaves.

We have already figured out that escalope can be prepared with the addition of various gravy and sauces, but what about vegetables? We definitely favor diversity, and therefore we intend to cook pork in a sauce with a familiar set of vegetables - sweet peppers and onions.

Ingredients:

Cooking

Beat off pieces of pork, season with salt and send to a hot frying pan. How much fry pork escalope depends on the thickness of the selected piece, preferably not more than a minute on each side, so that the meat only has time to grab the crust. Remove the escalopes to another dish, and in their place save the half rings of onion and pepper. Add garlic and pour over all the broth. Fill the future sauce with sour cream and tomato paste, then lay the pork escalope and leave on the fire for 3-4 minutes.

Escalope - a round and even piece of meat that is cooked without breading. A huge amount of recipes. Pork can be cooked in many different ways. But all dishes are united by one thing - great taste, which cannot be confused with anything.

Pork escalope - general cooking principles

For the preparation of escalope, the best pieces of pork carcass are selected. It is best to take a clipping, it is according to the classical rules. But you can take a piece from the neck or loin. The meat is cut into pieces of 1.5 cm in thickness, sometimes it bounces lightly, but not in all recipes. Scallops can be marinated, seasoned with a variety of spices, but not to be breaded in flour, semolina breadcrumbs. Otherwise, it will be a completely different dish.

You can cook escalopes on the grill, in the oven, on the stove. Very often they are supplemented with various other products: vegetables, cheese, mushrooms and all sorts of sauces. The options for serving dishes are also huge, it all depends on the selected recipe.

Grilled pork escalope in tomato mustard marinade

A recipe for classic grilled pork escalopes cooked using tomato mustard sauce. The meat turns out very tender, juicy, roasted until a beautiful crust. You can cook it on charcoal or on an electric grill.

Ingredients

800 g pork;

3 spoons of butter;

2 spoons of tomato ketchup;

15 arrows garlic;

1 spoon of honey;

1 spoon of mustard.

Cooking

1. Wash pork, dry, cut into pieces up to 1.5 cm.

2. Mix honey and tomato ketchup, you can use the paste. Add a spoonful of mustard and chopped garlic arrows. Salt and grind everything together. Fill the mixture with vegetable oil.

3. Lubricate the escalopes with the prepared sauce and place in a bowl. If the mixture remains, just lay out on top of the pieces.

4. Cover the pot, you can just pull the film. Keep warm for at least 2 hours. You can stand in the refrigerator for 6 hours or all night.

5. Prepare an electric grill or grill on charcoal.

6. Remove the pieces of meat, shake off the garlic leaves. Marinade wipe is not necessary. Spread the pieces so that a little space remains between them, and the sidewalls are also roasted.

7. Cooking escalopes to a beautiful crust. Served with vegetables, herbs.

Pork escalope with tomatoes and cheese in the oven

The recipe is very elegant and festive escalopes of pork. Tomatoes need fresh, but dense, not soft and not sour. Cheese only hard.

Ingredients

0.6 kg of meat;

1 onion;

2 tomatoes;

5 tablespoons sour cream;

100 grams of cheese;

Salt, pepper, dry herbs;

1 spoon of butter.

Cooking

1. Prepare the dish on the baking sheet. It is better to cover it with a rug or just brush it with oil.

2. Cut the meat into layers by centimeter. Then take the hammer. Beat off the pork escalopes on both sides. Strongly unnecessary, up to a thickness of 0.5 cm and an increase in area by half.

3. Combine salt, pepper, dry herbs and rub pieces on both sides. Transfer to previously prepared baking sheet.

4. Lightly coat with mayonnaise or sour cream, just a little to add juiciness to the meat.

5. Clean the onion, cut into very thin half rings. Fold in several pieces for each escalope.

6. Thinly chop dense tomatoes. Scatter on meat. If the escalopes are large or the tomatoes are small, you can put 2 or 3 tomatoes on each.

7. Tomatoes, like pork, are also top coat with a small amount of sour cream or mayonnaise. Salt is not necessary.

8. Bake a dish for half an hour at 200 degrees.

9. We rub cheese.

10. We get a pan with escalopes from the oven. We put a little grated cheese on each to give the dish a beautiful crust and elegant look.

11. Return the pan back. Bake the pork for another quarter of an hour. The temperature does not need to change.

Pork escalope with mushrooms in a pan

Recipe for an appetizing escalope dish with mushrooms, for which you don’t even need to turn on the oven. Everything is prepared very simply and quickly. From these products 3 complete portions are obtained. The dish can be served with a side dish of rice, potatoes or independently with greens and vegetables.

Ingredients

3 pieces of meat 150 g each;

300 g of champignons;

2 cloves of garlic;

150 g sour cream;

2 onions;

40 ml of soy sauce;

40 ml of oil;

Greens, pepper and other spices.

Cooking

1. Pour oil into the pan. We warm up.

2. Scallops lightly beat them with a hammer, put them in a frying pan and fry for 3-4 minutes on each side. Cover is not necessary. We take out in a bowl.

3. While pork was fried, it was necessary to cut the peeled onion heads into half rings. Put in the pan, begin to fry.

4. Cut the mushrooms, but in no case small. You can quarters, small mushrooms halves. Sent to the bow, bring to half.

5. Return the escalopes to the pan.

6. Sour cream combined with soy sauce and garlic, add 100 ml of water. Fill the sauce with spices and pour to the mushrooms and pork.

7. Cover the pan with a lid, simmer the dish on low heat for 10-12 minutes.

8. In the end, sprinkle with chopped dill or other herbs.

Pork escalope on pickled onions

A recipe for a very simple and tasty pork escalopa, which is cooked in the oven. Onions for a dish need a lot, but it will not spoil it.

Ingredients

700 g pork tenderloin;

500 g onions;

150 grams of vinegar;

1 spoon of ketchup;

3 tablespoons sour cream or mayonnaise;

2 cloves of garlic;

1 tsp spices for pork;

2 spoons of butter.

Cooking

1. Combine sour cream with ketchup, add seasonings for meat, salt and crushed garlic and rub well the sauce until smooth.

2. Cut the meat into round escalopes, no more than one centimeter thick. Lightly beat off the puck, but just a little bit, we try not to increase their area very much.

3. We rub meat with sauce. Set aside for half an hour.

4. Cut the onion into half rings. Pour with vinegar mixed in half with clean water. We grind our hands and also leave for half an hour, just like meat.

5. Turn the oven on 190. Lubricate the form with two spoons of oil.

6. We take out the onion from the marinade, put it in the form, it will be a pillow for escalopes. Meat laid out on top. Pour the juices from the bottom of the pot in which the pork was marinated.

7. Bake the meat in the oven for 35-40 minutes. Serve escalopes with onions.

Grilled pork escalope in honey-soy marinade

Another great marinade for scallops on the grill or in the oven. The meat is tender, juicy, ruddy. If the soy sauce is lightly salted, you can add a little salt.

Ingredients

1 kg of meat;

100 ml of soy sauce;

1 spoon of honey;

4 cloves of garlic;

0.5 tsp. black pepper;

Pinch of red pepper;

1 sprig of rosemary.

Cooking

1. Prepare pork according to all rules, cut and set aside.

2. Mix the soy sauce with honey. If it is not fresh and has already been candied (or just thick), then it is necessary to melt it beforehand, in the microwave.

3. Add black and red pepper to marinade. Put the sliced ​​garlic cloves. Stir.

4. Rosemary sprig can not be crushed. Just rub it with your hands, put it on the bottom of the bowl.

5. Lubricate the meat with sauce, put it over the rosemary. We cover. Marinate in the refrigerator overnight or withstand a couple of hours at room temperature.

6. We take out the escalopes, transfer them to the grill, bring the pork to readiness.

Ruddy pork escalope on skillet

The easiest recipe for escalopes in a skillet with a minimum set of spices. This is the real taste of roasted meat!

Ingredients

4 pieces of loin 1.5 cm thick;

3 spoons of butter;

Black pepper, salt.

Cooking

1. Beat the meat with a hammer to a thickness of 1 cm.

2. Pound the pieces with black pepper and salt amount at its discretion.

3. Heat the oil in a pan almost to smoke. We spread escalopes.

4. Fry 2 minutes on one side.

5. Turn over, fry another 2 minutes on the other side.

6. Now you need to reduce the fire and fry at an average level again on each side for 3 minutes.

Pork escalope with pineapple and cheese

Canned pineapples and hard cheese are used for this amazing dish. But if there is a fresh tropical fruit, then you can take it, the taste of food will affect it, it will be even more interesting.

Ingredients

6-7 escalopes;

2 spoons of mayonnaise;

2 cloves of garlic;

3-4 pineapple rings;

150 grams of cheese;

2 spoons of soy sauce;

Form oil.

Cooking

1. Escalopes slightly repelled to a thickness of 7-8 mm.

2. Mix soy sauce with mayonnaise, black pepper and crushed garlic. Lubricate the pieces of pork and transfer to a greased mold.

3. Cut the pineapple rings into small cubes. Distributed in all escalopes, laid out in one layer.

4. Put the pan in the oven, bake the meat at 180 degrees for 20 minutes.

5. Cheese grate large. Spread over pineapples.

6. Add the temperature to 200 degrees, bake another 10-15 minutes until a beautiful crust appears on top.

If, while beating escalopes, to cover the pork with a package, more juice will remain in it, the meat will turn out softer, and sprays will not spread throughout the kitchen.

To fry the pork until golden brown, you need to put the escalopes in a well-heated oil and not allow the juices to stand out.

The ideal addition to escalopes is garlic sauce, and it can be sour cream, tomato, mayonnaise or very light, made from natural yogurt.

Serve the scallops immediately after cooking. If the meat is reheated again, it will become hard, dry and tasteless.

The most delicious escalopes come from fresh meat that was not frozen. If the tenderloin has already been frozen, it should be thawed gradually at low temperatures on the shelf of the refrigerator.

There are such dishes that can be cooked on a typical day, not bothering much, and serve on a festive table, where they will come to the place thanks to their noble taste and appearance. One of these dishes is escalop.

  - the task is simple, and even if you have never prepared it, there is nothing to fear. Any of the recipes suggested in this selection is suitable for making escalopes for both a regular dinner and a festive table.

First recipe: Puffed pork escalope

It will take: 600g of pork, 1 egg, 2 tbsp. oils, 1 tbsp. Milk, flour, pepper, salt, filling - 1 egg yolk, 1 tbsp. grated cheese, mayonnaise and mustard.

How to cook puff escalopes. Cut pork into 8–10 mm slices across the fibers, then beat and rub a little with pepper and salt. Make a longitudinal section in each piece and stuff the escalopes with stuffing (grind yolk with mustard, add mayonnaise and grated cheese, mix). Beat the egg with milk, dip the escalopes, then breaded them in flour, put the butter in a frying pan with the red-hot oil and fry from both sides until ready.

The best option for pork escalopes is the back, tenderloin or loin, distinguished by their juiciness and tenderness.

You can serve escalopes with fried or boiled potatoes, salads, vegetables - in general, the side dishes can be very different, depending on the case. If the dish is prepared for a festive meal, it is better to choose vegetables, and rice, buckwheat, etc. will be suitable for everyday.

Recipe Two: Spicy Pork Escalope

It will take: 4 pork escalopes, 1 tbsp. soy sauce, 1 tsp balsamic vinegar and sweet red paprika, Provencal herbs, a mixture of peppers.

How to cook savory escalopes. Mix spices, vinegar and soy sauce, marinate the pieces of pork in this sauce for an hour. After marinating, immediately put the meat on a hot frying pan with oil, fry for 2-3 minutes on each side or until cooked.

Escalopes will look more attractive if you fry them on a grill pan - a beautiful fish net will remain on the meat.

Recipe Three: Baked Escalope

It will take: 80g of grated hard cheese, 70g of breadcrumbs, 4 pork escalopes, 2 cloves of garlic, 1 egg yolk, 3 tbsp. vegetable oil, spices, herbs.

How to cook baked escalope With a small amount of butter in a pan, fry the escalopes until golden brown. Stir cheese with butter, bread crumbs, chopped garlic, chopped greens, and yolk. Scallops to put in a baking dish and cover with the prepared mixture on top. Cook in preheated oven to 200 degrees for 10 minutes or until cooked.

Well, and finally - the most interesting recipe that will appeal to anyone who loves to combine meat with fruit.

Recipe Four: Pork Escalope with Pineapple

It will take: 100g of grapes, 2 pork escalopes, 1 pineapple, ½ cup sour cream and raisins, 5 tbsp. vegetable oil, black pepper, salt.

How to make escalope with fruit. Rinse the meat and discard, rub with pepper and salt, coat with vegetable oil and fry the heated oven on both sides of the heated oven (put a baking sheet under the grill so that juice flows onto it) until browning, lubricating it periodically with butter. Dice pineapple, dry the raisins, separate the grapes from the brush. Put the meat on a plate, put grapes, raisins and pineapple on top, pour sour cream and serve hot.

Crispy rice is best for garnish.

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04 November 2016 2422

Pork escalope is a boneless pork tenderloin. It is fried in butter in a frying pan without using a breading mixture. It seems, like what's so complicated here, acquired the pulp of pork meat and fried it.

However, this is not the case at all! First you need to choose the right meat, because not all parts of pork are suitable for cooking this dish. In addition, during cooking there are some important nuances that must be observed.

We will tell you in detail about how to make pork escalopes at home.

What is escalope and how to choose meat for it

French escalope is translated as a nutshell. This comparison arose because of the appearance of the meat, which it acquires after roasting. During frying, it shrivels a bit, a crust appears on the surface, which looks like a walnut shell.

You can use any meat for escalope, as long as it is a tenderloin without a single bone. For preparation of this dish an even piece is used. Well suited meat from the renal part, in this place it is more tender and juicy.

Before you start to fry, it must be carefully repulsed, so that it is better roasted. But it is worth remembering that no prior preparation in the form of marinating, breading is required.

For an escalope, it’s worth to choose chilled meat with maximum freshness. It should have a small number of streaks, and best of all, that they were not at all. Previously it can be cut into small pieces no thicker than 2 cm.

Classic recipe

What will be needed for cooking:

• 600 g pork tenderloin;
• 120 ml of sunflower oil in refined form;
• A little salt to your taste;
• A couple of pinches of black pepper in the form of a hammer;
• Pinch of Provencal herbs.

How much to cook - 30 minutes.

How many calories per 100 grams - 290 kcal.

We start cooking pork escalopes in a pan:

Pork escalope with mushrooms

What components need to prepare:

• Pork, loin - 500 grams;
• Champignons - 300 grams;
• Dill, parsley - 6-7 sprigs;
• 4 medium tomatoes;
• Tomato paste - 1 large spoon;
• Olive oil;
• Salt and ground black pepper as desired.

Cooking time - 1 hour.

How many calories per 100 grams - 320 kcal.

Cooking process:

The recipe of cooking dishes in Milan

For cooking you will need the following ingredients:

• 500 grams of pork tenderloin, the renal part;
• 1 tbsp flour;
• One chicken egg and 1 yolk;
• 70 grams of sweet biscuits;
• 1 tsp salt;
• Ground sweet paprika - 1 small spoon;
• 1 small spoonful of curry seasoning;
• ½ tsp ground black pepper;
• Some dried greens;
• Vegetable oil;
• A small slice of butter.

Cooking time - 50-60 minutes.

Caloric level in 100 grams - 320 kcal.

How to cook pork escalope in Milan:

1. To begin with, wash the tenderloin in cool water, wipe with paper napkins from excess moisture;
2. Cut the piece of meat across the fibers into small slices. The thickness of each piece should be no more than 1 cm;
3. We spread the pieces on the surface of the desktop, close with cling film and repel with a culinary hammer. Fighting is not much, the size of the thickness should be at least 0.5 cm;
4. Then mix the flour with salt, paprika, curry, ground black pepper and dried herbs. In this mixture, roll each piece of meat;
5. Next, break the chicken egg, add another yolk and beat well;
     Grind sweet biscuits to the smallest crumb;
6. Dip each slice in a beaten egg and sprinkle with crumb of ground cookies;
7. Add vegetable oil to the broiler, put it on the stove and heat it;
8. Put slices on heated oil and fry on each side for 5 minutes;
9. Then melt the butter;
10. We put the finished pork escalopes on a plate, pour with melted butter and serve on the table.

Pork escalope with tomatoes and cheese in the oven

What will be needed for cooking:

• 600 grams of pork;
• 2 onions;
• 3 tomatoes;
• Slice of cheese at 150 grams;
• 6 large spoons of sour cream or mayonnaise;
• 1 large spoonful of vegetable oil;
• A pinch of salt;
• A pinch of black pepper;
• Some dried herbs;
• 2-3 garlic prongs at your discretion.

Cooking time - 1 hour 30 minutes.

What calorie per 100 grams - 250 kcal.

How to cook delicious escalop in the oven:

1. First, wash the pulp under cool water, wipe with paper napkins and cut into pieces across the fibers. The thickness of each slice should be about 4-5 mm;
2. We spread the pieces on a cutting board, cover with cling film and beat off a little;
3. Grease the baking dish with vegetable oil and place the pieces of meat on it at a short distance from each other;
4. Then sprinkle the slices with salt, black pepper. If desired, you can add a mixture of spicy herbs for meat;
5. Peel the onion, rinse and cut into thin ringlets. Spread the onion rings on top of the meat;
6. Pour the escalopes in half with sour cream or mayonnaise. This will give extra flavor and juiciness;
7. Cut the tomatoes into thin slices, spread out on top as a layer, sprinkle with a small amount of salt, spices, dried greens;
8. Peel the garlic, cut into small pieces or pass through a press;
9. Mix sour cream with garlic and spread on top of tomatoes;
10. Cheese slice grate with fine teeth;
11. We lay out the grated cheese on top of the vegetables as a layer;
12. Preheat oven to 180 degrees and remove the form with all the components for 40 minutes;
13. After a ruddy crust forms on the surface, the treat is ready;
14. Before serving the pork escalope with tomatoes and cheese, you can decorate the dish with a small amount of fresh chopped greens.

Cooking secrets

• It is advisable to repel slices of meat, but not too much. Otherwise, the whole juice may come out of them, and they will turn out too hard;
• It is necessary to fry escalopes in well heated oil;
• During roasting, the pan should be open, under the lid closed, the meat will be steamed;
• It is undesirable to fry the escalopes for too long, enough to keep them from bleeding. If the meat is overexposed on fire, the weight of the juice will go out of it, and it will be dry;
• So that the escalope is not deformed during frying, it is necessary to make longitudinal shallow cuts with a knife on the surface of the meat before frying;
• Slices can be pre-grated with salt, spices and left to lie down for 30 minutes. During this time, the meat is saturated with flavors of spices.

Pork escalope, cooked at home in a frying pan or oven, of course, differs from the original, but it turns out very tasty. It can be served with various main courses. It goes well with potatoes or rice. You can also make a separate tomato or cream sauce, they will give the meat an even more original flavor.