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Breaded pork escalopes recipe

Breaded pork escalopes recipe

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  • Recipes
  • Ingredients
  • Meat and poultry
  • Pork
  • Cuts of pork
  • Pork loin

To make this dish I use lean pork such as loin, thinly sliced. Serve with potatoes and vegetables for a complete meal.

77 people made this

IngredientsServes: 5

  • 1kg pork loin
  • 2 eggs
  • 1 teaspoon salt
  • 1/2 teaspoon ground black pepper
  • 120g breadcrumbs
  • vegetable oil, for frying

MethodPrep:15min ›Cook:10min ›Ready in:25min

  1. Trim away any fat from the pork loin then cut into 1cm thick slices. Place the slices between two pieces of cling film then pound the meat with a meat mallet, or rolling pin, from both sides until you have thin slices about 0.5cm wide. Remove the cling film and discard.
  2. In a mixing bowl, mix together eggs, salt, and pepper. Season the breadcrumbs then spread out on a plate.
  3. Heat a little oil in a skillet over a medium heat. One at a time, but working quickly, dip the pork escalopes into the egg mixture, and then coat all over in the breadcrumbs and place in the skillet. Cook for 3 minutes until golden brown on the underside, then flip over and cook for another 3 minutes. The escalopes are done when they are no longer pink in the centre. Remove from the pan and place on a plate lined with kitchen paper to drain. Transfer to a plate and serve immediately.


It’s easier to slice the meat thinly if it’s half-frozen.


I normally use dry breadcrumbs and add seasoning to taste (1/2 teaspoon dried parsley, oregano, basil). For breading you can also use flour, potato flakes and even crushed crackers.

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Reviews & ratingsAverage global rating:(7)

Reviews in English (1)

really nice quick meal the pork stayed moist and was tender-01 Sep 2015

James Martin's pork escalopes with mushrooms and mash recipe

Good, free-range pork, like any properly produced food, may cost that little bit extra, but it&rsquos definitely worthwhile as the flavour is far superior.


  • 4 large estima potatoes, peeled and cut into quarters
  • 110 g butter
  • 175 ml double cream
  • 1 tbsp olive oil
  • 4 x 175-225g (6-8oz) escalopes of pork
  • 2 shallots, peeled and sliced into fine rings
  • 4 juniper berries, crushed
  • 400 g mixed mushrooms (such as oyster, buna shemeji and shitake), wiped clean
  • 2 tbsp sherry
  • 1 clove of garlic, peeled and finely chopped
  • 2 tbsp chopped flat-leaf parsley
  • 1 pinch salt and black pepper
  • 4 large estima potatoes, peeled and cut into quarters
  • 3.9 oz butter
  • 6.2 fl oz double cream
  • 1 tbsp olive oil
  • 4 x 175-225g (6-8oz) escalopes of pork
  • 2 shallots, peeled and sliced into fine rings
  • 4 juniper berries, crushed
  • 14.1 oz mixed mushrooms (such as oyster, buna shemeji and shitake), wiped clean
  • 2 tbsp sherry
  • 1 clove of garlic, peeled and finely chopped
  • 2 tbsp chopped flat-leaf parsley
  • 1 pinch salt and black pepper
  • 4 large estima potatoes, peeled and cut into quarters
  • 3.9 oz butter
  • 0.7 cup double cream
  • 1 tbsp olive oil
  • 4 x 175-225g (6-8oz) escalopes of pork
  • 2 shallots, peeled and sliced into fine rings
  • 4 juniper berries, crushed
  • 14.1 oz mixed mushrooms (such as oyster, buna shemeji and shitake), wiped clean
  • 2 tbsp sherry
  • 1 clove of garlic, peeled and finely chopped
  • 2 tbsp chopped flat-leaf parsley
  • 1 pinch salt and black pepper


  • Cuisine: English
  • Recipe Type: Main
  • Difficulty: Easy
  • Preparation Time: 15 mins
  • Cooking Time: 30 mins
  • Serves: 4


  1. Place the potato quarters in a large saucepan, fill with water, add a pinch of salt and bring to the boil. Cook for 20 minutes or so until softened, then drain and return to the pan. Mash with half the butter and two-thirds of the cream, season with salt and pepper and keep warm in the pan.
  2. Meanwhile, set a frying pan over a high heat and add the oil and half the remaining butter. Season the pork well with salt and pepper and when the butter has melted, add the pork to the pan. Fry for 3-4 minutes on both sides, then remove from the pan and set aside.
  3. Set the pan back over the heat, add the remaining butter and, when it has melted, tip in the shallots, juniper berries and mushrooms. Sauté together quickly, add the sherry and cook for 1-2 minutes to allow the alcohol to evaporate off. Alternatively, burn off the alcohol by carefully lighting it with a match. Add the garlic and the remaining cream, if you wish, and cook for 2 minutes.
  4. Spoon the mash on to each plate, place a pork escalope alongside, add the mushroom mixture and scatter over the parsley. Season with salt and pepper to serve.

Recipes created by James Martin on behalf of The Mushroom Bureau. More recipes can be found at

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Italian Breaded Pork Scallopini

One of Italian-American families’ most beloved comfort food recipes is Italian Breaded Pork Scallopini. This classic pork entrée is exactly that: simple and delicious comfort . If you’re looking for ‘easy-plus-flavor’, this recipe is it peeps! Honestly, this is it!

My family has an abbreviated name for this recipe (whether prepared with veal or pork): “Scallo PEEN “! ( as in “HalloWEEN”). If you live in an area that doesn’t have good-quality pork, than you can count on this recipe to cover up any flaws in pork flavor and quality. Having come from the pork-dominant state of Iowa (where there are truthfully more pigs than people), you can imagine (with the pigs’ feasting on a daily corn-based diet) just how sublime, juicy and succulent the pork is!

On a little side note: Most of you know that my family also lives in Modena, Italy which is in the Emilia-Romagna region/province in the Northern part of Italy. If you ever visit Modena to experience the infamous Balsamic Vinegar of Modena (Aceto di Balsamico de Modenese), you will notice a very distinct aroma: “ T he stinky smell of money as my father used to describe the scent as we would drive through the Iowa countryside — simply put, the stinky smell of pig poo! Yes, that’s right . . . pig manure! Ironically, in Modena, Italy, there are more pigs than people too! So from Modena to Iowa, pork rules in my family’s food court — despite the odor of its origin!

This is a great weekday recipe. If you want to make it a little more special for guests, you could add a tablespoon or two of Marsala to the olive oil (whether baked or fried). If you choose to prepare the Scallopini in this manner, squeeze a little bit of lemon juice into the Marsala and add the capers. You can also add some sliced mushrooms. Be creative and just go with it. This is a super easy recipe that will delight everyone!

Also for those picky, picky men that have to have a hearty meat entree, (such as my husband Mr. Meat and Potatoes), just know that he devours these chops. I hope that your family will enjoy them too.

Pork escalopes with lemon and caper mash

This flavour-packed dish is ready in just 30 minutes and is perfect for freezing. Freeze the mash and escalopes separately in portions, so you can easily cook as many as you'll need.

Published: February 5, 2015 at 5:27 pm


  • pork escalopes 4
  • plain flour 75g
  • eggs 2, beaten with a fork
  • dried breadcrumbs 100g
  • parmesan or grana padano 3 tbsp, finely grated
  • floury potatoes 800g, peeled and cut into large chunks
  • milk 200ml
  • lemons 2, 1 juiced
  • flat-leaf parsley a handful, chopped
  • dill 2 tbsp, chopped
  • small capers 2 tbsp, rinsed
  • vegetable oil
  • butter 4 tsp
  • salad leaves a handful per person


To make the mash, simmer the potatoes in boiling salted water for 8-12 minutes until tender. Drain well, then return to the saucepan and leave to steam-dry for a few minutes. Mash with the milk until really smooth, then cool completely, if you are freezing it, otherwise, keep it warm and stir in the lemon zest and juice, chopped parsley, dill and capers, then season.

Slimming World Syn Free Polish Breaded Pork Chops

A Polish pork chop was a regular family meal in our house and inspired by my Auntie Krystina. She's actually my Mum's best friend and I'd been brought up calling her Auntie (and she's Polish).

It's also a lovely comforting recipe that I've been missing since I left home, I though it was about time I made a Slimming World version of it.

It's incredibly simple. Very similar to KFC style chicken nuggets but is in fact, so much quicker. You'll have a dinner ready for everyone before you know it.

A Polish chop as I know it, is tenderised pork chops, flattened in to thin steaks for quick frying and traditionally covered in bread crumbs.

You can add whatever seasoning you wish, but what I hadn't realised until I called my Mum to tell her what I'd made, that all this time, she'd used a hack of dried stuffing.

I just kept it simple, using wholemeal breadcrumbs and some seasoning. I'm sure it's a recipe I'll have fun tweaking over time with a pinch pf this here and a dash there.

And it's even better knowing it's syn free using half of each person's Healthy Extra B.

Have you made a Polish chop before and not realised? (Apparently called a Kotlet Schabowy). I just wish I'd made this so much sooner instead of just cooking chops as part of a meal that covered in gravy. Although I do love gravy!

Why not tag me in an Instagram pic (@TastefullyVikkie) if you loved it, so I know you made it!

Recipe Summary

  • 1 egg
  • 1 tablespoon lemon juice
  • 1 tablespoon milk
  • ½ cup all-purpose flour
  • ½ cup Italian seasoned bread crumbs
  • ½ cup grated pecorino Romano cheese
  • ½ teaspoon adobo seasoning, or to taste
  • 1 teaspoon olive oil
  • 4 (4 ounce) thinly-sliced veal cutlets
  • 1 ½ cups arugula, divided
  • 4 tablespoons golden raisins, divided
  • 4 teaspoons balsamic vinegar, divided
  • 4 teaspoons olive oil, divided

Preheat oven to 350 degrees F (175 degrees C).

Whisk egg, lemon juice, and milk in a small bowl. Place flour in a separate shallow bowl mix Italian crumbs, pecorino Romano cheese, and adobo seasoning in a third bowl.

Heat 1 teaspoon olive oil in a skillet over medium heat. Dredge each veal piece in flour, dip in egg mixture, and press into bread crumb mixture to coat both sides. Pan-fry the breaded veal cutlets in the hot oil until crumbs are lightly browned and coating is set, about 1 minute per side. Transfer veal to a baking dish.

Bake cutlets in the preheated oven until juices run clear, 20 to 25 minutes. Transfer veal onto 4 serving plates and top each cutlet with 1/4 of the arugula sprinkle raisins over the arugula. Drizzle a teaspoon of balsamic vinegar and 1 teaspoon olive oil over each serving.

Nutritional InformationShow More

  • Amount Per Serving % Daily Value *
  • Calories 451
  • Calories from Fat 244
  • Total Fat 27g 42 %
  • Saturated Fat 9.8g 49 %
  • Trans Fat 0.2g 0 %
  • Protein 28g 55 %
  • Amount Per Serving % Daily Value *
  • Cholesterol 90mg 30 %
  • Sodium 422mg 18 % Potassium 0 0 % -->
  • Total Carbohydrates 23g 8 %
  • Dietary Fiber 0.8g 3 %
  • Sugars 6.1g 0 %

* Percent Daily Values are based on a 2,000 calorie diet.

Ratings & Comments

Thanks for your comment. Don't forget to share!

This sounds good. for the gravy. do you let the flour and butter brown a little before adding milk?

Also. just re-read the gravy recipe. T butter doesn't sound like enough for 3 T flour.

Hello - You do not have to let the flour mixture brown before adding the milk, but you can if you'd like. (We've also added another tablespoon of butter to the recipe - thanks for catching that!)

I do not have an iron skillet--can it be made in a regular fry pan?

Yup! A regular skillet will work fine for this recipe.

How or Where do you get her book?

If it's in print . you'll find it at . "Amazon.Com" !

Here is a link to Sherry Gore's website This will tell you where you can purchase this book as well as others. Thank you!

Made this today for supper. delicious!

Finally, Amish recipes that are family sized. I have 2 Amish cookbooks. Unfortunately, most of the recipes are for a crowd. I'm definitely going to try this dish. Many thanks.

Do you wipe out the skillet before making the gravy?

No, there are residual flavors that will work well in the gravy.

NEVER ! . clean the fon ( the little crisp pieces on the bottom of the pan ) from a skillet before making gravy . That's where the flavor comes from. And . it's a Cardinal sin to do so . ')

No, you do not wipe the skillet before making the gravy. The bits left on the bottom of the pan are what flavor the gravy. Enjoy!

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Heat the pork cutlets in the oven for eight minutes. Remove the foil from the baking sheet and flip the pork cutlets over. Reseal the aluminum foil and heat the pork cutlets on the other side for an additional 10 minutes.

Remove the baking sheet from the oven and allow the pork cutlets to rest, keeping them covered for five minutes. Transfer the pork cutlets to a warmed serving platter and serve while hot.

Things You'll Need

Vegetable oil or cooking spray, for greasing

Freshly sliced lemon or lime wedges, for garnish, optional

Apricot preserves, optional

If the pork cutlets get too dry during the reheating process, serve them with a lemon or lime wedge for a bit of extra moisture. Alternately, serve the pork cutlets with homemade or store-bought apricot preserves or mint jelly.

Use light vegetable oil or light cooking spray to reduce calories and fat content if desired. Avoid using any sort of liquid marinade to soften breaded pork cutlets during the reheating process, as it will cause the breading to become soggy and separate from the pork cutlets.

Recipe Summary

  • ½ cup yellow cornmeal
  • ½ teaspoon salt
  • ½ teaspoon ground black pepper
  • 1 egg, lightly beaten
  • 1 tablespoon water
  • 1 pound pork tenderloin, cut in 1/2-inch thick slices
  • 2 tablespoons olive oil or cooking oil
  • 12 ounces fresh green beans
  • 2 mediums zucchini and/or yellow summer squash, thinly bias-sliced
  • 2 tablespoons fresh oregano leaves

In a shallow dish combine cornmeal, salt and pepper. In another shallow dish combine egg and water. Dip pork in egg mixture and then in cornmeal mixture to coat.

Heat oil in a very large skillet over medium-high heat. Add pork and cook 2 minutes per side or until no pink remains. Remove to serving platter. Add beans and zucchini to skillet cook and stir 6 to 8 minutes or until crisp-tender. Add salt and pepper to taste toss. Serve along side pork. Sprinkle with oregano leaves. Makes 4 servings.

Serve the Breaded Pork Chops (Schnitzel)

Place the breaded pork chops on serving platter and garnish with parsley and lemon slices. Serve with your choice of potato, such a french fries, mashed potatoes or baked potato, and a green vegetable. Applesauce is very good as an accompaniment, as is a fresh green salad. The Austrian way is just schnitzel and fries, but as I said, this isn’t authentic Austrian schnitzel so feel free to break the rules. :) The little slanted cup is from REVOL.

And to prove to you how simple this is to make. This is the dinner, including breaded pork chops that my 14 and 17 year old made for themselves when I went out one evening. Looks pretty delicious, doesn’t it?

Want another European inspired recipe for pork? Try this French Pork with Apples (Porc ala Normande).

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