Pork escalopes under a cheese-garlic crust
4 servings
60 minutes
Pork escalopes under a cheesy-garlic crust are a dish of French cuisine that combines the tenderness of meat with the rich aroma of baked cheese and garlic. Traditionally, an escalope is a thin slice of meat fried to a golden crust, and the addition of a crispy cheesy-garlic mixture makes it especially appetizing. This dish is perfect for a festive dinner or a cozy family lunch. The cheese adds creaminess and zest, garlic adds spicy notes, and parsley greens refresh the taste. Baked escalopes pair excellently with light vegetable salads, mashed potatoes, or risotto. They can be served on lettuce leaves, creating a harmonious and elegant dish that will delight even the most discerning gourmets.
1
Wash the pork, dry it, and cut it into portions no thicker than 1.5 cm. Then pound it with a kitchen mallet, season with salt and pepper to taste. Fry in hot vegetable oil for 1 minute on each side.
- Pork: 800 g
- Vegetable oil: 3 tablespoons
- Salt: to taste
- Ground black pepper: to taste
2
Grate the hard cheese, add breadcrumbs, vegetable oil, crushed garlic, and finely chopped parsley. Add the egg yolk and mix thoroughly.
- Hard cheese: 80 g
- Breadcrumbs: 70 g
- Vegetable oil: 3 tablespoons
- Garlic: 2 cloves
- Parsley: to taste
- Egg yolk: 1 piece
3
Place the fried escalopes on a baking sheet and brush with the prepared mixture. Bake in the oven at 200 degrees for about 10-15 minutes. Serve on lettuce leaves.
- Pork: 800 g
- Hard cheese: 80 g
- Breadcrumbs: 70 g
- Parsley: to taste
- Mixed salad leaves: to taste