Pan-Fried Pork Escalopes
These pan-fried escalopes are best served with a fresh vegetable salad. You can use boneless loin, but bone-in cutlets make for a more impressive presentation.
Cooking method
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Step 1:
How do you make pan-fried pork escalopes? Gather your ingredients. For pork escalopes you'll need: 2 pork loin cutlets, a little vegetable oil to grease the pan, plus salt and pepper. Freshly ground peppercorns from a mill are ideal — they make the meat more fragrant and give the pepper a bolder presence.
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Step 2:
Rinse and pat the pork cutlets dry. Wrap the meat in plastic wrap and pound it with a meat mallet on both sides.
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Step 3:
Heat the vegetable oil in a skillet, add the cutlet, and fry over high heat until golden, 5–8 minutes depending on how done you like it. Lightly season the raw side up with salt and pepper.
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Step 4:
Flip the escalope and fry for another 5–8 minutes, until golden. When it's done, no pink juices should run out. Season the first side you cooked with salt and pepper, then transfer the cutlet to a plate.
- The right pan matters: a poorly chosen one can spoil even the best recipe, so pick a heavy skillet that heats evenly.
- Every oil is only good up to a certain temperature — its smoke point — beyond which it starts to burn and forms harmful compounds, including carcinogens. For frying, choose a refined oil with a high smoke point.
- Everyone's tolerance for salt, sweetness, bitterness, heat, and acidity is different, so always season to your own taste. And when you're trying a spice for the first time, go easy — some, like chili pepper, are especially easy to overdo.
Caloric content of the products possible in the composition of the dish
- Ground black pepper - 255 kcal/100g
- Vegetable oil - 873 kcal/100g
- Salt - 0 kcal/100g
- Raw smoked loin - 469 kcal/100g
- Pork loin - 242 kcal/100g
