Pork escalopes with new potatoes and cream sauce
3 servings
15 minutes
Pork escalopes with young potatoes and creamy sauce are a true embodiment of French culinary sophistication. The history of this dish originates in classic French gastronomy, where the escalope—a thin slice of meat—is cooked to a golden crust while retaining its juiciness and tenderness. The garnish of tender young potatoes mixed with parmesan highlights the creamy texture of the mustard and dill sauce. The sauce envelops the meat with a rich flavor, adding a slight spiciness. This dish is perfect for a cozy dinner or festive gathering, combining the tenderness of meat, the aroma of fresh herbs, and the richness of cream.
1
Cut the potato in half and boil in salted boiling water until soft, about 8 minutes.
- New potatoes: 250 g
- Salt: to taste
2
Meanwhile, heat olive oil in a pan. Season the pork escalopes with salt and pepper and fry for 4-5 minutes until cooked, turning once. Transfer to a plate and keep warm. Return the pan to the heat and add cream and mustard. Reduce the heat and cook for a few minutes until the sauce thickens. Season with salt and pepper, and add chopped dill.
- Olive oil: 2 tablespoons
- Escalope: 2 pieces
- Salt: to taste
- Ground black pepper: to taste
- Cream: 300 ml
- Wholegrain mustard: 1 teaspoon
- Dill: 1 tablespoon
3
Drain the potatoes and return them to the pot. Mash and add parmesan and black pepper. Place the potatoes on 2 warm plates and put the meat beside them. Drizzle with sauce and serve.
- New potatoes: 250 g
- Grated Parmesan cheese: 50 g
- Ground black pepper: to taste
