About this recipe:To make this dish I use lean pork such as loin, thinly sliced. It is then flattened with a meat mallet, dipped into egg, dredged in breadcrumbs, and fried to perfection in a skillet. Serve with potatoes and vegetables for a complete meal.
1kg pork loin
1 teaspoon salt
1/2 teaspoon ground black pepper
vegetable oil, for frying
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Method Prep:15min › Cook:10min › Ready in:25min
Trim away any fat from the pork loin then cut into 1cm thick slices. Place the slices between two pieces of cling film then pound the meat with a meat mallet, or rolling pin, from both sides until you have thin slices about 0.5cm wide. Remove the cling film and discard.
In a mixing bowl, mix together eggs, salt, and pepper. Season the breadcrumbs then spread out on a plate.
Heat a little oil in a skillet over a medium heat. One at a time, but working quickly, dip the pork escalopes into the egg mixture, and then coat all over in the breadcrumbs and place in the skillet. Cook for 3 minutes until golden brown on the underside, then flip over and cook for another 3 minutes. The escalopes are done when they are no longer pink in the centre. Remove from the pan and place on a plate lined with kitchen paper to drain. Transfer to a plate and serve immediately.
It’s easier to slice the meat thinly if it’s half-frozen.
I normally use dry breadcrumbs and add seasoning to taste (1/2 teaspoon dried parsley, oregano, basil). For breading you can also use flour, potato flakes and even crushed crackers.