Breaded pork escalopes

    25 min

    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.

    90 people made this

    Serves: 5 

    • 1kg pork loin
    • 2 eggs
    • 1 teaspoon salt
    • 1/2 teaspoon ground black pepper
    • 120g breadcrumbs
    • vegetable oil, for frying

    Prep:15min  ›  Cook:10min  ›  Ready in:25min 

    1. 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.
    2. In a mixing bowl, mix together eggs, salt, and pepper. Season the breadcrumbs then spread out on a plate.
    3. 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.

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    Reviews in English (1)


    really nice quick meal the pork stayed moist and was tender  -  01 Sep 2015