Pork Escalope, beautifully golden and crispy on the outside, and tender and juicy on the inside, a delicious recipe that is quick and easy to make, with just a few simple ingredients. It's a foolproof dish that goes wonderfully well paired with your favourite sides for a family-friendly dinner, or sandwich it between 2 slices of bread, and you get a hearty lunch for all ages.
Escalope refers to a boneless slice of meat that is pounded flat to ensure a quick and even cooking. Veal and game were commonly used in the past, with pork or chicken being more popular nowadays.
The term 'escalope' has French origins, and you will find many variations around the world like the Viennese schnitzel, Japanese tonkatsu or Italian cotoleata alla Milanese. The escalope is traditionally breaded and shallow fried for a golden crust.
I also have Chicken Schnitzel on the blog, which is my go-to recipe when I want something quick and easy to please the whole family, and Chicken Katsu, the popular Japanese dish made with chicken schnitzel and a delicious katsu curry sauce.
Pan-frying is quick, easy and a guaranteed success, and you don't even need to drench the pork slices in tons of oil, I find that shallow frying is the way to go, the outside stays crispy and delicious.
For my recipe I used pork steaks that had been pounded flat with a meat tenderiser, although a rolling pin does a great job too. If you have more pork steaks than you need for this recipe, I have this Oven Baked Pork Steaks recipe that is amazing!
Jump to:
Would you like to save this?
We'll email this post to you, so you can come back to it later!
Note!
Go to the recipe card at the bottom of the post for exact quantities and detailed instructions!
Ingredients overview
- pork steaks - pounded thin for a quick cooking, you can cut them in half if they look too large once they are flat
- breadcrumbs - I used panko breadcrumbs, but any other breadcrumbs would work too
- flour - regular flour for the first coating, it helps the egg stick better to the pork
- eggs - they are the binding agent, and help the breadcrumbs stick to the escalopes
- salt & pepper - season generously
- oil - choose oil with a high-smoking point, I went for sunflower oil, but vegetable, canola, rapeseed oil are good choices too
Step-by-step photos and instructions
- crack the eggs in a bowl, season generously with salt and pepper, and use a fork to beat them well
- coat each flatten pork steak in flour, then beaten egg
- coat the escalopes in breadcrumbs, then repeat with the egg and breadcrumbs
- heat up the oil on a medium heat, and fry each escalope on both sides until golden
- remove from the pan and transfer them onto a plate lined with kitchen paper to absorb the excess oil
Expert tips
For extra crispy finish I highly recommend double dipping the escalopes in the egg mixture and breadcrumbs. A thicker coating ensures more crunch in every bite!
What also helps massively is to let the breaded escalopes rest for 10 minutes after breading. This short drying time allows the coating to crisp up for a lovely golden crunch after frying.
This technique is particularly important if you prefer to bake or air fry the escalopes instead, the coating might come apart otherwise or stick to the tray.
But while the outside is crunchy, the inside is really tender, rather than tough and chewy, these really are the best escalopes!
What to serve with pork escalopes
We served our pork escalopes with crispy roast potatoes and sauteed green beans, but other great options are parmesan mashed potatoes, loaded mashed potato casserole, potato and egg salad, roasted beetroot wedges, pan-fried brussel sprouts or a simple green salad.
Other pork recipes you might like
If you’ve liked this recipe or any other recipe on the blog then don’t forget to rate the recipe and let me know how you got on in the comments below, I love hearing from you! You can also FOLLOW ME on FACEBOOK, INSTAGRAM , YOUTUBE, TIK TOK , FLIPBOARD and PINTEREST to see more delicious food and what I’m getting up to.
Crispy Breaded Pork Escalope
Ingredients
- 5 pork steaks
- 2 eggs
- ½ cup flour (125 g)
- 1 ½ cup panko breadcrumbs (75 g)
- 1 teaspoon salt
- ½ teaspoon ground black pepper
- 2 cups sunflower oil
Would you like to save this?
We'll email this post to you, so you can come back to it later!
Instructions
- Use a meat tenderiser or rolling pin to pound each pork steak thinly.
- Crack the eggs in a bowl, season with salt and pepper, and use a fork to beat them well.
- Coat each flatten pork steak in flour, shaking off the excess flour, then dip it in the beaten eggs, then breadcrumbs.
- Dip it again in egg and breadcrumbs, for a thicker coating.
- Repeat with the rest of the pork steaks.
- Leave them to air dry for 10 minutes.
- Heat up the oil on a medium heat, and fry each escalope for both sides until crispy and golden.
- Remove from the pan and transfer to a plate lined with kitchen paper to absorb the excess oil.
Video
Notes
- For extra crispy finish I highly recommend double dipping the escalopes in the egg mixture and breadcrumbs. A thicker coating ensures more crunch in every bite!
- What also helps massively is to let the breaded escalopes rest for 10 minutes after breading. This short drying time allows the coating to crisp up for a lovely golden crunch after frying.
- This technique is particularly important if you prefer to bake or air fry the escalopes instead, the coating might come apart otherwise or stick to the tray.
Leave a Reply