Pork escalopes with potatoes in the oven
6 servings
90 minutes
Pork escalopes with potatoes in the oven are a hearty and aromatic dish of Russian cuisine, rooted in the traditions of home gatherings. Tender, juicy meat marinated in spices absorbs the rich juices of onions and potatoes, creating a harmonious blend of flavors. The delicate potatoes baked with the meat acquire an appetizing golden crust and a spicy curry aroma. This dish is perfect for both family dinners and festive feasts. Serving on a fresh salad bed adds lightness and freshness. Oven-baked escalopes are a versatile treat that is easy to prepare, delights with rich flavor, and brings the coziness of traditional cuisine.
1
Prepare all the ingredients. Preheat the oven to 200 degrees.
- Carbonade: 700 g
- Potato: 1000 g
- Curry: 50 g
- Onion: 2 heads
- Salt: to taste
- Spices: to taste
- Mixed salad leaves: to taste
2
Wash and dry the meat.
- Carbonade: 700 g
3
Cut the meat into pieces 1.5–2 cm thick.
- Carbonade: 700 g
4
Marinate the escalopes in sauce while preparing the other ingredients. Optionally, you can leave them for 1-2 hours.
- Carbonade: 700 g
5
Wash the potatoes.
- Potato: 1000 g
6
Peel the potatoes and soak them in water. Cut into equal pieces if necessary.
- Potato: 1000 g
7
Wash and peel the onion.
- Onion: 2 heads
8
Slice the onions into thin rings.
- Onion: 2 heads
9
Drain the potatoes, place them in the baking dish, salt them, and add spices to taste.
- Potato: 1000 g
- Salt: to taste
- Spices: to taste
10
Layer onion rings on top, salt, and add spices to taste.
- Onion: 2 heads
- Salt: to taste
- Spices: to taste
11
Place pieces of meat on top.
- Carbonade: 700 g
12
Place in a preheated oven at 200 degrees for 1.5 hours.
13
Remove from the oven and let cool.
14
Serve on a pillow of salad mix.
- Mixed salad leaves: to taste