Pork Escalope in Garlic Marinade

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.

Cook: 50 mins

Servings: 6

Ingredients

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

Directions

1. 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.

   

2. 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.

   

3. 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.

   

4. 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.