Packed Escalopes
7 servings
60 minutes
Packed escalopes are a refined dish of European cuisine that combines the tenderness of marinated meat with the richness of spices. Thin slices of pork, treated with a fragrant mix of mustard, mayonnaise, and spices, undergo a special sealing technique during frying that preserves their juiciness. The meat is then baked to a golden color, acquiring an appetizing crust and rich flavor. This recipe may originate from French gastronomic traditions where the art of preparing the perfect escalope is valued. It can be served with fresh vegetables, potato garnish, or a light sauce. This is an ideal option for a cozy family dinner or festive table when you want to impress guests with tender and aromatic meat.
1
Cut the meat into thin slices 1–1.5 cm thick to get neat, preferably even pieces.
- Pork: 500 g
2
Mix the spices, mustard, and mayonnaise in a bowl, coat the meat with it, and let it marinate for half an hour.
- Ground black pepper: pinch
- Salt: pinch
- Grainy mustard: 1 tablespoon
- Mayonnaise: 1 tablespoon
- Sweet paprika: 1 teaspoon
- Spices for meat: to taste
3
Preheat the oven to 180 degrees. Heat the pan over high heat and (without adding oil!) alternately fry the meat: place a piece with a fork on one side first, press it evenly along its length, and after a second flip it to the other side. The meat will turn slightly white, meaning it is 'sealed'.
4
Place the wrapped pieces on a baking sheet, pour a little warm water, and cover the meat with mayonnaise to taste. Bake for 40-45 minutes depending on the thickness of the pieces.
- Mayonnaise: 1 tablespoon