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Pork escalope in the oven

Oven-Baked Pork Escalopes

Delicious, mouthwatering — perfect for dinner or a celebration! Oven-baked pork escalopes are a meat dish for any occasion, from a weeknight supper to a holiday spread. Baking them in the oven is handy because you get a lot of servings all at once.

Maria

Recipe author

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Composition / ingredients

Servings:

Pork loin

400

Vegetable oil

Paprika

Ground pepper blend

Salt

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 64 % 27 g

Fats 36 % 15 g

Carbohydrates 0 % 0 g

249 kcal

GI: 0 / 0 / 0

Cooking method

Cooking time: 40 min

Step 1:

How do you bake pork escalopes in the oven? Gather your ingredients. Tenderloin or loin, bone-in or boneless, works best for escalopes. I'm using boneless loin.
Step 2:

Rinse the meat thoroughly and pat it dry with a paper towel. Cut it into slices about 3/4 inch (1.5–2 cm) thick. Mine were already sliced into portions. If your escalopes are cut fairly thick, it's best to pound them on both sides. I didn't, since my pieces were thin.
Step 3:

Season the meat with salt and pepper and sprinkle with paprika. Use whatever spices, and however much, you like.
Step 4:

Transfer the escalopes to a greased baking dish — I also lined mine with parchment. Brush the tops of the escalopes with vegetable oil. Place the dish in an oven preheated to 425°F (220°C). Bake with top and bottom heat plus convection for 10 minutes. Then lower the temperature to 375°F (190°C) and bake for another 10 minutes.
Step 5:

Serve the finished escalopes hot with any side dish. Enjoy!

You can make pork escalopes in all sorts of ways — for example, baked under a cheese-and-mayonnaise topping. You could lay slices of tomato or leek over the top, too. I went with a basic version you can build on however you like. For any meat, really, you don't need much: salt, pepper, and oil. Anything more starts to drown out the flavor of the meat. That said, you can serve the escalopes with different sauces — a creamy mushroom sauce would be great here.
You can use any other meat in place of the pork. Keep in mind the cooking time, flavor, and calorie count will change. Beef, for instance, takes longer than pork, while chicken breast or turkey takes less.
Remember that every oven is different, so the temperature and cooking time may not match the recipe exactly. Getting to know your own oven's quirks is the key to any successful baked dish!
For this recipe, use fresh rather than frozen meat, or the finished escalopes risk coming out dry.