Pork escalope in the oven and in a frying pan - recipes with cheese, tomatoes, potatoes

I remember that in Soviet times this was the most popular dish in restaurants because it was prepared incredibly quickly. Pork escalope, tasty and juicy cooked in the oven, is essentially an ordinary classic chop, but without breading or leison. In addition, it is not always beaten; shallow cuts are often made through the meat. We have already prepared it in a frying pan, today we will bake using several recipes. For cooking, take the best tenderloin, without fatty layers - carbonate, loin.

Like most famous dishes, this masterpiece of culinary art was created by accident, in France. Before him, French gourmets preferred thin chops. But they weren't juicy. One of the cooks guessed to cut the meat into thick pieces, then wrapped it in vegetables and fried it. The result was amazing! Soon the escalope moved to Russia, where during the time of Peter I there was a fashion for everything French. And it has taken root to this day, although many mistakenly call the escalope a chop.

Pork escalope in the oven with cheese and tomatoes

A typically French approach to cooking. You cook meat with tomatoes and a cheese cap. Please note that I do not give the quantity of ingredients, add generously, at your discretion.

Take:

• Pork tenderloin.
• Tomato.
• Hard cheese.
• Sour cream (can be replaced with mayonnaise).
• Salt pepper.

Step-by-step preparation:

Cut the meat tenderloin into pieces approximately 1.5-2 centimeters thick. Make several shallow cuts across the entire surface.

If you like seasonings, sprinkle them, but it’s better to just use pepper. You can use coriander, sage. There is no need to salt the escalope at this stage, otherwise it will lose its juiciness.

Fry quickly over fairly high heat on both sides so that the meat “seizes” and the juices are “sealed” - this is the secret of a juicy escalope. There is no need to pour oil into the frying pan.

Place parchment paper on a baking sheet. Lay out the pork pieces. Salt them lightly.

Cut the tomatoes into circles and distribute over the meat.

Place a spoonful of sour cream on the tomato mugs.

Make a cheese cap on top using coarsely grated cheese.

Place in the oven on the middle level, setting the timer for 15-20 minutes, depending on the size of the pieces. The temperature in the oven is 180 o C.

Lately, many people have been paying attention to recipes for roasting pork with fruit. Instead of tomatoes, you can use canned pineapple rings. This will not only be a delicious dish, but also very sophisticated.

How to bake meat in foil

The perfect meal can be prepared quickly and easily in metal paper. The advantage of the presented dish will be the natural taste of meat.

Required components:

• vegetable oil;
• pork loin - 1 kg;
• pepper and salt.

Cooking method:

1. To ensure that the pork in foil fully reveals its excellent taste, does not burn or become tough, be sure to cut out all the veins and the fat layer.
2. We divide the processed piece into layers up to 0.5 cm thick, easily beat it without disturbing the structure of the fibers. Experienced cooks use for these purposes not the usual hammer, but a simple glass bottle. Be surprised how easy and effective this is!
3. Heat fresh oil in a thick-bottomed container and fry the escalopes in hot fat over a high flame. Five minutes is enough to heat treat both sides of the products.
4. Now season the meat with spices and wrap the portions separately in foil. Place the pieces on a baking sheet and place in the oven for 20 minutes. For those who like deeper heat treatment, we double the time the meat spends in a hot oven. At the end of the process, we open the paper and return the pork to its deliciously crispy appearance.

Do you dream of winning your friend's heart? Be sure to prepare this truly masculine dish!

Step-by-step preparation

1. Step 1:

   Prepare the ingredients. To prepare pork escalopes in the oven, we will need: pork escalopes (on the bone or without, I have no bones), vegetable oil, paprika, a mixture of freshly ground peppers and salt.

2. Step 2:

   Rinse the pork chops thoroughly and dry them with a paper towel. Cut the meat into slices 1.5-2 cm thick. I had already cut portioned escalopes. Escalopes are made from pork loin. If your escalopes are cut into fairly thick slices - from 1 to 1.5 cm, then it is better to beat the meat on both sides. I didn’t beat it because my meat was cut into thin slices.

3. Step 3:

   Salt, pepper and sprinkle the meat with paprika.

4. Step 4:

   Transfer the escalopes to a baking dish greased with vegetable oil. Grease the top of the escalopes with vegetable oil. Place in an oven preheated to 220°C. Bake in the “top+bottom+convection” mode for 10 minutes. Then reduce the temperature to 190°C and bake for another 10 minutes.

5. Step 5:

   Serve the finished escalopes hot with any side dish. Bon appetit!

Pork escalopes can be prepared in different ways, for example baked under a cheese and mayonnaise cap. You can place slices of tomatoes or leeks on top.

I have prepared a basic version, on the basis of which you can prepare what you like best.

In general, for any meat you don’t need much: salt, pepper and butter. Everything else will drown out the taste of the meat. However, you can serve escalopes with various sauces, for example, creamy mushroom sauce is suitable here.

Escalope is not only a tasty and nutritious dish, but also a very healthy one, which contains a sufficient amount of trace elements, minerals, amino acids and nutrients. Escalope contains the following groups of vitamins: B (B1, B2, B6, B5, B9), PP, vitamin E, H. This product also contains large amounts of iron, potassium, magnesium, zinc, calcium, sodium, fluorine, iodine, sulfur , molybdenum.

With added mushrooms

What Russian would refuse a juicy piece of deliciously baked meat cooked with aromatic mushrooms?

List of components:

• butter (butter and sunflower);
• fresh champignons - 200 g;
• processed cheese - 60 g;
• pork - 600 g;
• cream - 100 ml;
• spices.

Cooking order:

1. Divide the layer of meat into portioned slices, beat it, fry in hot oil until a wonderful pink hue.
2. Place the butter and mushrooms cut into small pieces into another bowl and wait for the liquid to completely evaporate.
3. Add fresh cream to the champignons, heat the mixture to a boil, then place the crumbled cheese into it. Continue cooking until the melted product has completely dissolved. Then remove the container from the heat.
4. Place the escalopes in a baking dish, season with spices and herbs, pour generously with mushroom sauce. Place the dishes in the oven (220°C) for 7 minutes.

It's a pleasure to prepare an escalope for a delicious and nutritious lunch. In addition, the entire process takes a minimum of time and attention. Serve the hot dish with the desired side dish.

Pork escalope with tomatoes

Tomatoes will add juiciness to the meat. You can add your favorite aromatic herbs and sprinkle the hot escalopes with grated cheese.

Ingredients:

• half a kilo of pork tenderloin;
• 2 tomatoes;
• 50 gr. hard cheese;
• 2 tbsp mayonnaise;
• basil;
• oregano;
• salt, black pepper.

Preparation:

1. Cut the meat into pieces. Season with salt and pepper and fry in a frying pan on both sides.
2. Cut the tomatoes into circles.
3. Grate the cheese.
4. Lubricate escalopes with mayonnaise on one side.
5. Place 1-2 slices of tomato on the meat.
6. Sprinkle with basil and oregano.
7. Bake for a quarter of an hour in the oven at 180°C.
8. Get ready escalopes. While they are still hot, sprinkle with cheese.

With mushrooms and cream

Escalopes baked with mushrooms have an incredible, amazing taste! To prepare them you will need the following products - 0.2 kg of mushrooms (we took champignons), 0.6 kg of pork pulp, 100 ml of cream, 65 g of processed cheese, butter (refined vegetable and butter), salt, and a blend of spices.

Wash and dry the pork pulp. Let's cut it into portions. Cover the pieces with cling film. Let's beat them a little with a kitchen hammer. In a frying pan, heat the refined vegetable oil. Fry the escalopes until golden on both sides.

Melt the butter in a frying pan. Wash the mushrooms, dry them, cut them into small pieces. Fry the champignons, all the liquid from the pan should evaporate. Add cream to the mushrooms. Let's grate the cheese. When the cream comes to a boil, add cheese shavings to the mushrooms. As soon as the cheese is completely melted, turn off the burner.

Place the escalopes in a fireproof form. Sprinkle them with salt and spices. Pour creamy mushroom gravy over the preparations. Bake them for ten to fifteen minutes at two hundred and ten degrees. Ready!

Pork escalope in the oven with potatoes

Escalopes are always served with a side dish. I suggest cooking it in the oven right away with the potatoes. The main thing is to follow an important rule: the meat should be fried and not cooked on a bed of vegetables.

Required:

• Escalopes (semi-finished product) – 4 pcs.
• Potatoes – 700 gr.
• Sunflower oil – 2-3 tablespoons.
• Oregano, curry, paprika (for potatoes) - to taste.
• Mayonnaise – 2 spoons.
• Salt and pepper for meat.

How to cook:

1. Beat the meat a little if it is cut into thick pieces (more than 2 cm). Salt and sprinkle with pepper.
2. Peel the potato tubers and cut into thin slices. Be sure to dry the slices with paper towels and place in a bowl. Season with seasonings, add salt, add mayonnaise and sunflower oil. Mix the contents thoroughly.
3. Place foil on a baking sheet. Place the escalopes on one half of the baking sheet. Drizzle them with oil.
4. Place potatoes on the other part.
5. Place the baking sheet in the oven, preheated to 180-190 o C. Turn on, cook for about 20 minutes.
6. After the specified time, when the meat is sufficiently fried on the baking sheet, transfer the pieces to a potato bed.
7. Simmer in the oven for another 5-7 minutes, turn off. Let the dish “cook” without removing it from the oven for another 5 minutes.

Escalope in French (breaded)

Each country has its own traditions of preparing escalopes. By the way, translated from French, the word “escalope” means “cutlet”. This means that when we cook breaded meat, we will not make a mistake. Pork in breadcrumbs will be very juicy.

Compound:

• Escalopes – 4 pcs.
• Pulp of stale white bread – 50 g.
• Tomatoes – 4 pcs.
• Garlic – 3 cloves.
• Onion – 2 heads.
• Parsley - a bunch.
• Dry white wine – 3 large spoons.
• Sunflower oil - a large spoon.
• Marjoram, salt, pepper - a pinch each.

How to cook:

1. Divide the tomatoes into halves and add salt. Leave on the counter to release the juice.
2. Chop the onion into cubes, chop the herbs and garlic cloves. First, fry the onion slices in a little oil.
3. Crumble the stale bread and mix with chopped parsley and garlic.
4. After a couple of minutes, lay out the escalopes, rolling them in bread crumbs. Fry for 5-7 minutes on each side.
5. In a separate frying pan, fry the tomatoes for 5 minutes, placing them cut side down.
6. Place the escalopes in a mold, pour over the wine, and cover the meat with the fried tomato. Simmer the dish at 180°C for about 5-10 minutes.

Escalope in the oven with mushrooms and tomatoes

Another option for preparing an ancient dish worthy of serving on a holiday table.

Compound:

• Escalopes – cutting – 4 pcs.
• Tomato.
• Champignons – 150 gr.
• Onion (medium).
• Boiled egg.
• Mayonnaise – 2 small spoons.
• Mustard - the same amount.
• Sunflower oil, salt.

Preparation:

1. Cut the pork fillet and quickly fry on both sides over high heat. Place in a heat-resistant dish at some distance from each other.
2. In the remaining fat, sauté the onion, cut into half rings. Add chopped mushrooms. Fry together for 10 minutes until the moisture has evaporated. Make the fire power moderate.
3. Cover the meat with tomato slices and place the mushroom fry on top.
4. Boil a hard-boiled egg in advance and grate it into fine crumbs. Add mustard, mayonnaise. Pour the sauce onto the escalope and spread.
5. Cook the dish at 180 o C, setting the timer for 15 minutes.

How to cook escalope - a simple marinade recipe

Against the backdrop of the modern variety of dishes, a simple classic escalope is a little boring. I suggest marinating the pork, then baking it in the oven.

Required:

• Pork steaks – 4 pcs.
• Rosemary - a pinch.
• Mustard - a large spoon.
• Sunflower oil – 2 large spoons.
• Khmeli-suneli.
• Pepper mixture, salt.

How to cook:

1. Mix mustard, oil, hops seasoning, and rosemary in a bowl. Mash the mixture well.
2. Make cuts on the steaks and pour in the marinade. Leave it on the kitchen table for at least half an hour.
3. Over high heat, quickly fry the workpieces in a frying pan on both sides.
4. Move the frying pan to the oven, preheated to 180 o C.
5. Pour the juice over the pieces. Cook for approximately 10-15 minutes. And bring it to the table right away!

Quantity matters

100 grams of today’s dish contains 140.88 kcal!

• Protein 15.86 g;
• Fat 7.58 g;
• Carbohydrates 1.62 g;

Well, how can you not love such recipes? They are light in every sense! :)

What luck to know that you can eat such dishes on a diet!

By the way, if anyone didn’t know, pork tenderloin is almost the same dietary product as chicken breast...

Seriously! Now do you understand why such an escalope has every right to be included in the weight loss menu? :)

Just don’t forget that even the lowest-calorie dish needs a good neighborhood.

Spicy escalope

Prepare this crazy delicious hot dish that goes great with both potatoes and vegetables. A spicy piece of meat along with a side dish will make an excellent dinner.

Ingredients:

• 500 gr. pork tenderloin;
• 1 lemon;
• 5 tablespoons cream;
• a pinch of coriander;
• ground red pepper;
• allspice.
• black pepper.

Preparation:

1. Prepare the marinade: mix cream with spices and salt. Squeeze the juice from the lemon.
2. Cut the meat into pieces and beat it.
3. Pour the marinade over the meat. Press down with a weight. Leave to soak for a couple of hours.
4. Fry the pork on both sides or bake in the oven.

Pork escalope on the grill in Bulgarian style

We take:

• Meat – 3 pieces.
• Onion – 3 pcs.
• Bell pepper.
• Greenery.
• Ketchup, sour cream - 3 spoons each.
• Suneli hops, garlic pepper, salt - a pinch.

Preparation:

1. Chop one onion and mash it to release the juice. Cut the rest into half rings.
2. Lightly pound the pork, rub with the seasonings suggested in the recipe, and place in a bowl with mashed onions. Pour in sour cream and ketchup.
3. Finely chop the flesh of the sweet pepper, chop the greens, and add to the meat. Mix with your hands and press down the weights. Leave to marinate for a day, placing it on the refrigerator shelf.
4. Preheat the oven, place the meat pieces on the grill. Place a baking tray down to drain the fat.
5. Cook for 30 minutes until fully cooked.

[/message] Using this technology for preparing escalopes, you can fry escalopes on the grill during a picnic. [/message]

Secrets of a delicious escalope

Not a single dish in the world is complete without its own subtleties of preparation, and this is a fact. So the wife was left out and the escalope was left out. And although today there are a huge number of techniques for preparing this dish, the subtleties remain subtleties. Let's take a look at them in more detail.

1. To prepare an escalope, you only need fresh meat. Frozen will never do. You can take it chilled if you want, but you can’t take it frozen! Only from fresh meat will you get that real escalope.
2. Meat, in particular pork, should be cut into equal pieces, and their thickness should not exceed 15 mm. Otherwise it will already be a chop. Each cut piece should also be beaten thoroughly!
3. A hot frying pan must be ready in advance. Unless, of course, you cook with it. Or a heated oven. For frying we use butter.
4. The entire surface of the frying pan must not be covered with meat! The fact is that juice comes out of them, and if they are located close to each other, then nothing will come of it, and you will end up with stewed meat.
   For this reason, we make a good distance between the pieces.
5. During the frying process, you need to salt and pepper the escalopes. How long to fry? Yes, it will only take about 10 minutes to cook.
6. Escalopes should be eaten immediately after cooking, in principle, like many dishes. Only in this case will you get a real, rich taste. But if you do them for a day or 2, you will lose all the taste.
7. Only a real and properly prepared escalope will release juice when cut on a plate. And don’t be alarmed, the juice should be brown.
8. What to serve escalopes with? They will go well with potatoes, whether fried or even mashed. I also won’t spare vegetables, some herbs and salads.

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Useful duets

How to choose the right pair for an escalope?

• Yes, just get tuna salad or squid salad; )

• Liquid dishes - veal soup or cream of zucchini soup are also great.

And now a little about other cooking options and additives - regular and savory; )

Escalope with nuts

If you want to give the meat an unusual shade and piquancy, add prunes and a handful of walnuts. A special marinade will emphasize the tartness and make the escalope softer.

Ingredients

Preparation:

Escalope is one of the simplest meat dishes that allows you to show your imagination. If you have not yet honed your culinary skills, then follow the recipe strictly and have no doubt that the result will exceed your expectations.

Source

With notes of nutmeg and cheese

Pork escalope with cheese in the oven will sparkle with new bright flavor notes if you add nutmeg and cardamom to it. To prepare this dish you need the following products: purified vegetable oil, an egg, 0.7 kg of pork pulp, four cloves of garlic, 130 g of croutons, 0.1 kg of cheese, a pinch of nutmeg and cardamom, salt, and black pepper.

Advice! For escalope, it is better to choose pork carbonate.

Wash the meat pulp and dry it. Cut the meat of medium thickness into layers. Rub the workpieces with salt and black pepper. Heat the oil in a frying pan. Fry the meat on both sides (two minutes each). Set the burner level to maximum.

Separate the yolk part from the egg. Place the yolk in a bowl. Add crackers, nutmeg and cardamom to it. Let's grate the cheese. Send the cheese mixture to the yolk. Peel the garlic cloves. Let's put them through the press. Add the garlic mass to the remaining ingredients. Stir the resulting mixture.