Pork Escalope in Garlic Marinade

by Editorial Staff

Escalope is a flat, flat layer of meat cut from a tenderloin or other pork or veal pulp. Escalopes are cut into a thickness of no more than 1-1.5 cm, then beaten thinly and fried in a hot pan or over an open fire. Such a piece of meat is cooked very quickly, but it turns out to be very juicy and tasty.

Summary

Cook Time	50 mins
Total Time	50 mins
Course	Main Dish
Servings (Default: 6)

Ingredients

Pork – 500 g
Garlic – 2 cloves
Lemon – 2-3 wedges
Salt – 0.3333 teaspoon
Ground black pepper – to taste
Vegetable oil (for frying) – 1 tbsp
For filing (optional):
Fresh thyme – to taste
Lemon – 6 slices (to taste)

Instructions

Cut a long tenderloin in half (across the grain) and then cut each piece along the grain into three pieces. Place a flat piece of tenderloin in a plastic bag or cover with cling film and beat to a thickness of 0.5 cm.
Prepare the marinade. Peel the garlic and pass through a press. Combine chopped garlic, salt, ground pepper, and 1 tablespoon. a spoonful of freshly squeezed lemon juice. Stir.
Spread the pork on a plank and brush over the marinade. Leave it on for 30 minutes. Heat a grill pan and brush it with vegetable oil. Place the cuts of meat in a skillet and fry over high heat for 1-2 minutes on each side.
Transfer the fried escalopes to a flat plate or plate and let the meat “rest” for 3-4 minutes. Serve the escalope with a sprig of thyme and a slice of lemon.

About Editorial Staff

The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.