Seared Pork Escalopes with Masala Sauce

    50 min

    My own recipe. An elegant dinner party dish. This dish is not heavy and portions are relatively small. Pork escalopes are pan seared and served with asparagus, runner beans and mushrooms in a luscious masala wine sauce.

    Samantha's Supper

    Kent, England, UK
    3 people made this

    Serves: 2 

    • 2 pork escalopes
    • 1 parsnip
    • vegetable oil
    • sprinkle plain flour
    • salt and pepper to taste
    • 6 asparagus spears
    • small handful runner beans
    • 2 chestnut mushrooms, cleaned
    • good knob butter (plus extra)
    • olive oil
    • generous glug masala wine

    Prep:20min  ›  Cook:30min  ›  Ready in:50min 

    1. Ensure escalopes are trimmed of any sinew and keep in fridge until ready to use. Peel the parsnip and grate very finely. Dab with kitchen towel to soak up any excess water.
    2. Heat enough vegetable oil in a saucepan and when at right temperature, deep fry the parsnip until crispy. Drain on absorbent paper and transfer to a bowl until needed. This can be done in the morning of your dinner party.
    3. When ready to cook, dust the escalopes very lightly in seasoned flour and set aside. Trim the woody ends of the asparagus, slice the beans on the diagonal and slice the mushrooms into 3 or 4 slices each (keep the stem intact if you can). Set aside.
    4. All this comes together pretty quickly so have your warmed plates ready. Heat a non-stick frying pan with a little butter and olive oil to medium to high temperature. Add the escalopes and sear quickly then turn down the heat.
    5. At the same time, heat another non-stick frying pan with a little olive oil and gently fry the mushrooms, asparagus and beans. Cook both the vegetables and escalopes slowly. Once cooked, turn the vegetables to very low to keep warm. Remove the escalopes onto a chopping board and allow to rest for a minute.
    6. Cut the escalope into 3 per serving and keep warm under tin foil. Drain off any remaining juices back into the frying pan and pour in a generous glug of masala wine. Add seasoning and allow to bubble (be careful not to reduce to nothing). Add a knob of butter.
    7. Warmed plates to hand, plate up with first the runner beans, escalope on top, mushrooms and asparagus around the outside (see picture). Drizzle the sauce over and top with the parsnip.

    Make ahead

    Parnsip can be made ahead in the morning.

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