With a mustard breading, this recipe turns a Pork Escalope Recipe into something delicious. Golden brown, juicy and delicious from the pan to the plate.
Pork escalope is a thin cut of pork that is typically pounded or thinly sliced from a pork loin or pork tenderloin. It is a lean cut of meat that is usually quite tender and is often used in dishes that require quick cooking, such as stir-fries or sautés. Pork escalope is also sometimes breaded and fried, and it can be served as a main dish or used as an ingredient in sandwiches or other dishes.
To prepare pork escalope, it is first trimmed of any excess fat and then thinly sliced or pounded to a uniform thickness. The slices of pork can then be seasoned and cooked using a variety of methods, such as sautéing, grilling, or frying. Pork escalope is a versatile cut of meat that can be used in many different dishes, and it is a good choice for those who are looking for a lean, protein-rich option.
Where does Pork Escalope come from?
The veal schnitzel is already mentioned in cookery books from the 17th century. The term ‘Pork Escalope’ was only coined in the 20th century. Of course, there is also a website dedicated to the Wiener Schnitzel. And it definitely has to come from Austria.
The preparation is so easy that even the children of my favourite Swabian can do most of it. After all, there’s nothing better than dipping your hands in egg yolk and flour. After washing, the meat is dredged in flour, egg and breadcrumbs. Then it is fried in melted butter until brown. In any case, the schnitzel must be swimming in hot fat so that it doesn’t burn. I also like to use oil. I just can’t get out of my skin, but butter is certainly better for the taste. Goose fat is even worse but tastier. Oh dear, you have to close both eyes. And I recommend making more than you need on the one day, because Wiener schnitzel tastes great even cold the next day. That’s where the delicious schnitzel roll comes from. It’s also good to prefer to fry small schnitzels on medium heat. This is quicker and the risk of the breading burning and the meat still being raw on the inside is almost zero. The Wiener Schnitzel should not be fried too long, otherwise the meat will become tough.
What cut of meat is pork escalope?
Pork escalope is a thin cut of pork that is typically pounded or thinly sliced from a pork loin or pork tenderloin. It is a lean cut of meat that is usually quite tender and is often used in dishes that require quick cooking, such as stir-fries or sautés. Pork escalope is also sometimes breaded and fried, and it can be served as a main dish or used as an ingredient in sandwiches or other dishes.
To prepare pork escalope, it is first trimmed of any excess fat and then thinly sliced or pounded to a uniform thickness. The slices of pork can then be seasoned and cooked using a variety of methods, such as sautéing, grilling, or frying. Pork escalope is a versatile cut of meat that can be used in many different dishes, and it is a good choice for those who are looking for a lean, protein-rich option.
What part of the pig does the escalope come from?
Escalope is a type of thin cut of meat that is usually made from pork, chicken, or veal. In the case of pork escalope, it is typically made from a pork loin or pork tenderloin.
The pork loin is a lean cut of meat that runs along the top of the pig’s ribcage, between the shoulder and the leg. It is a versatile cut of meat that can be roasted, grilled, or sliced into steaks or chops. The pork tenderloin, on the other hand, is a smaller, more tender cut of meat that is located near the pig’s spine. It is a lean, mild-flavored cut of meat that is often used in dishes that require quick cooking, such as stir-fries or sautés.
To prepare pork escalope, the pork loin or pork tenderloin is trimmed of any excess fat and then thinly sliced or pounded to a uniform thickness. The slices of pork can then be seasoned and cooked using a variety of methods, such as sautéing, grilling, or frying. Pork escalope is a versatile cut of meat that can be used in many different dishes, and it is a good choice for those who are looking for a lean, protein-rich option.
How many calories in a pork escalope?
In general, a 3.5-ounce (100-gram) serving of pork escalope contains approximately:
- 165 calories when grilled
- 215 calories when breaded and fried
- 250 calories when breaded and deep-fried
These values can vary slightly based on the specific type of pork escalope and the cooking method used. For example, a pork escalope that has been breaded and deep-fried in a lot of oil will have more calories than a grilled pork escalope. Similarly, a thicker cut of pork escalope will have more calories than a thinner cut.
Best Pork Escalope Recipe
Servings: 4 Preparation:20 minutes Cooking time: 5 minutes Calories: 524 Fat: 24g
Ingredients
4 pcs pork cutlets
3 pcs eggs, medium size
1 tsp salt
0.5 tsp pepper
1 pc lemon
3 tbsp wheat flour
10 tbsp breadcrumbs
8 tsp mustard, medium hot
4 tbsp clarified butter
Instructions
First make 4 cuts (0.5 cm) all around the edge of the pork cutlets. Then place cling film on the meat and pound it thinly on both sides with a meat tenderiser.
Then salt and pepper all the cutlets on both sides and spread a teaspoon of mustard on each side.
Then prepare 3 deep plates. Fill the first plate with flour, the second with breadcrumbs. Break the eggs into the third plate and beat them with a fork until the yolks and whites are well mixed.
Now turn the cutlets one by one, first in the flour, then through the egg and then in the breadcrumbs.
Now heat the pan on the highest setting and then add plenty of clarified butter to the pan. When the clarified butter is hot, put in the cutlets and reduce the heat to medium. Fry the cutlets for about 5 minutes per side.
Remove the cutlets from the pan, place them on kitchen paper and dab off the fat.
Before serving, rinse the lemon, quarter it and remove the seeds. Place the lemon slices and the pork cutlets on warmed plates and serve immediately.
Tips for the recipe
For particularly juicy pork cutlets, choose meat from the rump or leg. It should be streaked with fine veins of fat (marbled) and have a slightly matt surface.
An iron is even better than a meat tenderiser. If necessary, the meat can also be pounded flat with the bottom of a small, heavy pan.
There is a world of difference between bought breadcrumbs and those made from dry white bread or bread rolls! Grind the dry bread more or less finely with the help of a kitchen machine and a wonderfully crispy breadcrumb coating is the reward.
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Ingredients
- 4 pcs pork cutlets
- 3 pcs eggs, medium size
- 1 tsp salt
- 0.5 tsp pepper
- 1 pc lemon
- 3 tbsp wheat flour
- 10 tbsp breadcrumbs
- 8 tsp mustard, medium hot
- 4 tbsp clarified butter
Instructions
- First make 4 cuts (0.5 cm) all around the edge of the pork cutlets. Then place cling film on the meat and pound it thinly on both sides with a meat tenderiser.
- Then salt and pepper all the cutlets on both sides and spread a teaspoon of mustard on each side.
- Then prepare 3 deep plates. Fill the first plate with flour, the second with breadcrumbs. Break the eggs into the third plate and beat them with a fork until the yolks and whites are well mixed.
- Now turn the cutlets one by one, first in the flour, then through the egg and then in the breadcrumbs.
- Now heat the pan on the highest setting and then add plenty of clarified butter to the pan. When the clarified butter is hot, put in the cutlets and reduce the heat to medium. Fry the cutlets for about 5 minutes per side.
- Remove the cutlets from the pan, place them on kitchen paper and dab off the fat.
- Before serving, rinse the lemon, quarter it and remove the seeds. Place the lemon slices and the pork cutlets on warmed plates and serve immediately.
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