Crispy Breaded Pork Escalope

A fork piercing a sliced pork escalope which sits on top of another escalope.

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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.

Prep Time15

Cook Time15

Total Time30

Course: Main Course

Cuisine: British

Servings: pork steaks

Calories: 557kcal

Author: Daniela Apostol

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

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.

Nutrition