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Pork escalop in a pan
Under such an intriguing name, pork escalop in a pan, hides a well-beaten piece of meat that has been briefly fried in a hot pan until a golden crust forms, remaining tender and juicy inside. This dish does not use any breading or batter. Only salt and freshly ground black pepper are used as spices – the taste of natural meat should not be overpowered.
Ingredients
Show ingredients
- pork tenderloin – 580 g;
- coarse salt, black pepper – to taste;
- butter – 35 g;
- odorless vegetable oil – 35 ml.
Preparation
- Prepare the ingredients for making pork escalop. For the cutlet, not only pork tenderloin is suitable, but also loin or karbona.
- Cut the meat into slices across the grain about 1.5 centimeters thick. The pieces should be dry, without excess moisture.
- To avoid splattering the entire kitchen, cover the preparations with film and beat with a kitchen mallet to a thickness of about 0.5 centimeters.
- Salt the meat.
- And pepper on both sides. Rub the spices into the prepared pieces. To prevent the salt from drawing moisture out of the meat, do not marinate it, but immediately proceed to frying.
- Over medium-high heat, melt butter in a thick-walled pan, adding vegetable oil.
- When the bottom side is browned (about 4-5 minutes), flip the pork to the other side and fry until golden for the same 4-5 minutes.
- The pork escalop in the pan is ready. It looks very appetizing. Despite being cooked very quickly and with only basic seasonings, salt and black pepper, the taste of the dish is simply exquisite. Under the quickly browned crust that formed in the hot pan, a juicy and tender piece of meat has been preserved. As a side dish, pork escalop is most often served with potatoes – fried, boiled or in the form of puree.
