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.
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
- 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.
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