From the French language, the word "escalope" is translated as "nutshell". It can be prepared from pulp, which is cut into round medallions and slightly beaten. It is not customary to pre-marinate and bread classic escalopes, but today there are many options for preparing this delicious dish, including using various marinades, sauces and types of breading.
Recipe for cooking pork escalopes in a slow cooker
To cook pork escalopes in a slow cooker, you will need the following products:
- 4 pork escalopes;
- 2 glasses of milk;
- 2 tsp salt;
- 2 tsp granulated sugar;
- 2 tsp ground black pepper;
- 2 tbsp. l. vegetable oil;
- 6 tbsp. l. flour;
- 2 eggs.
Wash the pork escalopes thoroughly under running water, then dry them and beat them well with a wooden mallet (it is convenient to do this through a plastic bag). Combine granulated sugar with salt and pepper, rub the pork chops with the resulting mixture. Then put in a deep bowl, pour the milk over the meat and leave for 3 hours. After this time, pour flour into one plate, and break the eggs into the other and beat them lightly with a fork.
Grease the removable bowl of the multicooker with vegetable oil. On the control panel, set the Bake mode and the time to 25 minutes. Dip the pork escalopes first in the flour and then in the egg. 5 minutes after starting the program, when the multicooker bowl warms up well, put the prepared chops into it. Fry them (lid open) for about 10 minutes on each side.
Pork escalopes recipe with a spicy sauce
To prepare pork escalopes according to this recipe, you need to take:
- 1 kg of pork (pulp);
- 70 ml of Madeira;
- 70 ml of table vinegar;
- salt;
- peppercorns;
- 1 bay leaf;
- 50 g butter;
- vegetable oil.
For the sauce:
- 1 glass of prunes;
- ½ tsp cinnamon;
- the pulp of 3-4 slices of wheat bread;
- 70 ml of milk;
- 1 tbsp. l. granulated sugar.
Cut the pork into portions, rinse, dry, beat with a wooden mallet and salt. Pour some vegetable oil into the multicooker bowl. Turn on the Bake setting and lightly brown the chops on both sides for 15 minutes.
Then add 200 milliliters of boiling water, Madeira, 3% table vinegar, a piece of butter, pepper and bay leaf. Close the lid of the multicooker hermetically and cook the meat in the "Braise" mode for an hour.
Prepare the sauce during this time. To do this, cook the prunes until soft, free them from the seeds and rub through a sieve. Soak bread in milk and mix with prunes. Add ground cinnamon and granulated sugar.
When the pork escalopes are ready, dilute the sauce with the juice obtained during the stewing (you need 300-400 milliliters of juice) and bring everything to a boil.
Place the escalopes on a platter, top with the sauce and serve with any vegetable side dish.
