Escalope marinated in the oven. Restaurant dish on your table - pork escalope

Escalope is a piece of meat, separated from the bone and fried in a pan without breading. At the same time, the dish is very different from a steak, since it is prepared from lean meat, and it can even be baked in the oven. Therefore, in the oven it is best to do from the loin. This meat is perfect for this recipe and works great when cooked. It should also be borne in mind that this dish involves the use of a minimum amount of seasonings and spices. The main thing in it is the taste of meat. That is why, before baking as an escalope, this point must be considered in the first place.

Ingredients

For cooking you will need:

Pork kopeck - 1 kg;

Vegetable oil - 0.5 cups;

Red wine - 100 ml.

Meat preparation

The loin must be thoroughly washed and allowed to drain. After that, the meat is cut into equal pieces the size of a palm and a thickness of one centimeter. In this case, it is necessary to adhere to a certain technique. To get a tasty pork in the oven, and not a hard piece of burnt meat, all fat and veins must be cut from the pieces. This must be done even if significant parts of the pork have to be removed. It is better to use them for cooking another dish. After the meat is cut, it must be beaten off. However, this is not done in the same way as with cue balls, since you need to preserve its internal structure. Therefore, all pieces are processed so that 0.5 cm comes out of a centimeter thickness. Some cooks use for this not a simple meat hammer that breaks its structure, but an ordinary glass bottle.

Pan processing

Before in the oven, it must be lightly fried. To do this, pour all the prepared oil into the pan and heat it over high heat. After that, pieces of meat are laid out on it, which are fried for five minutes, without reducing the fire, on one side and five minutes on the other.

baking

When the meat is fried, it should be transferred to a baking dish. There it is salted and peppered. After ten minutes, it should release the juice. We add wine to it and set to bake pork in the oven. In this case, the oven must be heated to a temperature of 180 degrees, and the dish should be cooked in it for 20 minutes to get juicy escalopes. However, there are people who do not like such meat. In this case, the process of being in the oven can be increased to 40 minutes, but you need to constantly check the pork so that it does not turn out dry. You can also turn off the stove and leave the meat for twenty minutes, so that it reaches the previously set temperature.

Innings

Before you need to decide what to serve it with. Since this meat tastes amazing when hot, mashed potatoes and berry sauce are good for it. In fact, it can be a good addition to any dish, but true connoisseurs of such recipes prefer to use it in food without any additions, and use ordinary ketchup as a sauce.

The name of the dish comes from the French language, where even, thin pieces of meat are called escalope, cut across the fibers, beaten off and fried on both sides. They are prepared without the use of breading, therefore, in order to preserve the juiciness of the product, it is important to follow some basic cooking rules.

How to cook pork escalope

For this dish, even pieces of meat are suitable, which will be convenient to cut. An excellent choice would be fresh (not frozen) tenderloin from the kidney part of the carcass, where the meat is the most tender and juicy. The preparation of pork escalope involves the preliminary beating of portioned pieces, which allows you to speed up the roasting process.

Pork escalope recipes

A dish is prepared without breading in vegetable oil, and the escalope is juicy and soft. The proposed recipes are suitable for a regular dinner or a festive banquet. It is recommended to serve meat with potatoes, vegetables, beans, any porridge, and you can decorate the dish with finely chopped fresh herbs.

In the oven

• Calorie content of the dish: 369 kcal / 100 g.
• Purpose: dinner / banquet.
• Cuisine: French.

If you don't want to stand at the stove for a long time, it's worth learning how to cook escalope in the oven. Previously, the pork pulp must be cut into portioned pieces up to 2 centimeters thick and easily beaten off with a knife or hammer. Seasonings for cooking are used different, only black pepper remains the same component.

Ingredients:

• spices;
• cheese - 70 g;
• breadcrumbs - 30 g;
• oil for frying;
• pork (carbonade, loin) - 0.5 kg;
• garlic clove;
• egg.

Cooking method:

1. Cut the tenderloin into thin medallions, beat them off on each side, salt, season (you only need to rub spices on one side) and stack them on top of each other.
2. Leave the meat for 10 minutes, then fry in hot oil.
3. Fry the pieces for no longer than a minute on each side, turning on a strong fire. This will help seal the juices under the crust of the escalopes for later roasting.
4. Fried medallions should be laid out on an oiled baking sheet. Top each slice with a mixture of beaten egg with breadcrumbs, crushed garlic and grated cheese.
5. Escalopes need to be baked at 200 degrees for about 15 minutes. Serve the finished dish with any side dish and / or vegetable salad.

in a frying pan

• Cooking time: half an hour.
• Purpose: dinner / banquet.
• Cuisine: French.
• Difficulty of preparation: easy.

Pork escalopes in a pan do not require any marinade or breading. From French, the name of the dish is translated as “nut shell”, because the meat shrinks during frying and looks like a nut. To avoid this, before frying the escalope in a pan, it is cut on one side.

Ingredients:

• garlic cloves - 2 pcs.;
• a slice of lemon;
• pork tenderloin - 0.4 kg;
• spice mix, salt.

Cooking method:

1. Beat the pieces of meat until their thickness is 0.5 cm. On one side of each escalope, make a shallow cut with a sharp knife.
2. Mix a pinch of salt with seasonings, crushed garlic and 1 teaspoon of lemon juice.
3. Grate each slice of pork with the resulting mixture, then leave them to stand for 20 minutes.
4. Put the meat pieces in a pan in which vegetable oil was preheated (you do not need to use a lot of it).
5. Fry the dish for 4 minutes on each side. Serve cooked meat with fresh herbs.

In a slow cooker

• Cooking time: 75 minutes.
• Number of servings: for 8 people.
• Calorie content of the dish: 209 kcal / 100 g.
• Purpose: dinner / banquet.
• Cuisine: French.
• Difficulty of preparation: easy.

Pork can be not only fried, but also steamed, stewed and baked. There is also a recipe for cooking pork tenderloin in a slow cooker. The best side dish is french fries or stewed vegetables.

Ingredients:

• loin - 600 g;
• seasonings;
• butter.

Cooking method:

1. Cut the loin into thin layers (about 1.5 cm thick) of the same size and lightly beat them with a hammer / knife for a minute.
2. Season and salt the meat.
3. Put the pieces in a multicooker bowl greased with butter.
4. Activate the "Baking" or "Frying" mode for 20 minutes.
5. Serve the dish hot, pouring over the juice released from the loin during cooking.

in foil

• Cooking time: 40 minutes.
• Number of servings: for 4 persons.
• Calorie content of the dish: 290 kcal / 100 g.
• Purpose: dinner / banquet.
• Cuisine: French.
• Difficulty of preparation: easy.

It is better to cook pork escalope in the oven in foil, then it will turn out more juicy and soft. In addition, the foil speeds up the baking process and prevents the meat from burning. To make a pork escalope in the foil oven beautiful, as in the photo, you will need breadcrumbs and hard cheese, which will make up a “cap” for meat. It is better to choose slightly salty or spicy cheese varieties. - then the dish will acquire piquancy.

Ingredients:

• garlic cloves - 3 pcs.;
• lemon;
• pork tenderloin - 0.5 kg;
• hard cheese - 80 g;
• breadcrumbs - 3 tbsp. l.;
• egg;
• spices (pepper, etc.);
• baking oil;
• greenery.

Cooking method:

1. Dry thoroughly washed pieces of meat with a napkin, divide into thin medallions, lightly beat off each side (if you use a hammer, cover the pork with cling film). Finished pieces should have a thickness of no more than 6 mm.
2. Squeeze the juice from the lemon, push the peeled garlic, mix, add salt, spices.
3. Coat the escalope with the resulting mixture, leave for 5 minutes, then put it on the foil, which must first be covered with a baking sheet.
4. Mix the egg in a separate container (you do not need to actively beat it, just bring it to a smooth consistency with a fork), grated cheese, crackers.
5. Spread the resulting mixture on each portion of the tenderloin, cover the escalopes with foil and bake, preheating the oven to 200 degrees, for 15 minutes.

With mushrooms in the oven

• Cooking time: 80 minutes.
• Number of servings: for 4 persons.
• Calorie content of the dish: 227 kcal / 100 g.
• Purpose: dinner / banquet.
• Cuisine: French.
• Difficulty of preparation: easy.

The main advantages of the dish are simplicity, compatibility with any side dishes and sauces, juicy, expressive taste and bright aroma. Sprinkle pork escalope with mushrooms in the oven with grated cheese - such a “blanket” helps to keep the juiciness of the meat. You can use any variety of mushrooms, including available champignons or fresh forest mushrooms, honey mushrooms.

Ingredients:

• champignons - 0.2 kg;
• Russian / Dutch cheese - 50 g;
• processed cheese - 100 g;
• pork - 0.4 kg;
• butter - 2 tbsp. l.;
• cream - ½ tbsp.;
• seasonings, including basil, pepper.

Cooking method:

1. Cut a piece of pulp into several thin slices (you will get about 4 pieces). Beat each medallion with a knife, season, salt.
2. Fry the pork fillet on both sides. It is correct to do this over high heat and in a minimum amount of oil. Frying will take no longer than 4 minutes.
3. Cut the mushrooms into slices, stew in butter, add cream here and cook for another 5 minutes.
4. Last add the processed cheese (it is better to take the one that is sold in jars). Salt the sauce and remove it from the heat.
5. Put the pork in a baking dish, pour over the sauce with mushrooms, bake for 10 minutes at 190 degrees.
6. Sprinkle the dish with grated cheese and return to the oven for another 15 minutes.

With tomatoes

• Cooking time: 55 minutes.
• Number of servings: for 3 persons.
• Calorie content of the dish: 487 kcal / 100 g.
• Purpose: dinner / banquet.
• Cuisine: French.
• Difficulty of preparation: easy.

The main thing in cooking is choosing the right meat. Pork escalope with tomatoes will be ideal if pork neck or loin is used, in which there are practically no sinews and films. Tomatoes will give a slight sourness.

Ingredients:

• bulb;
• spices;
• ripe large tomato;
• pork - 0.6 kg;
• mayonnaise - 3 tbsp. l.;
• hard cheese.

Cooking method:

1. Rinse, dry the tenderloin, cut it like chops. Beat each slice with a kitchen hammer, then rub the meat with spices.
2. Cut the peeled onions into half rings, tomatoes into circles 0.5 cm thick.
3. The pulp can be pre-fried in a pan (2 minutes on each side) or immediately spread on a baking sheet covered with foil.
4. Put the onion, tomato on top of the medallions, grease with mayonnaise. Then sprinkle the dish with grated cheese (80-100 grams is enough).
5. Send the baking sheet to the oven, heated to 180 degrees, for half an hour.

Video: how to fry pork escalope

Baked meat products come out not only appetizing, but also healthy, because with such heat treatment, a maximum of vitamins and other necessary substances are preserved. Pork baked in foil is a wonderful dish that can decorate not only the daily, but also the festive table.

Pork in foil

Foil has found wide application in the kitchen. The food baked in it is similar to that cooked in a Russian oven. Here are the main advantages of using this material for roasting meat:

1. The dish is prepared without adding oil, it comes out less fat and high-calorie.
2. When using this thin metallic paper, the dishes remain clean. This is a huge plus, because every housewife knows how difficult it is sometimes to wash a baking sheet.

Novice cooks are always concerned about the question of how much to bake pork in the oven in foil so that it is exactly baked, but at the same time it turns out not overdried and juicy, you need to know simple rules:

1. Pork baked in foil will take longer in one piece than small pieces of meat. So, for example, baking 2 kg of pork shoulder can take up to 2 hours if the temperature reaches 200 degrees.
2. Thin pieces of meat, chops or escalopes, will be completely ready in 20-25 minutes.

Pork slices in foil in the oven with potatoes and onions is a very simple, but appetizing and satisfying meal. Cooking it is a pleasure, because the process does not need to be constantly monitored, something to interfere and make sure that nothing burns.

Ingredients:

• potatoes - 1 kg;
• neck - 500 g;
• green onions - 2 bunches;
• spices.

Cooking

1. Peeled potato tubers are chopped in circles.
2. The neck is cut into pieces, salted, sprinkled with seasonings.
3. The baking sheet is covered with a shiny sheet.
4. Potatoes, meat cubes are placed in the center, crushed with onions and mixed. Form a tight envelope.
5. Pork baked in foil at 200 degrees will be ready in 90 minutes.

Boiled pork is a wonderful appetizer served both hot and cold. This product can be bought in any sausage department, but home-made it will be much more appetizing. In addition, baking in foil is not a complicated process at all.

Ingredients:

• shoulder blade - 2.5 kg;
• garlic - 1 head;
• dark beer - 1 liter;
• coriander;
• thyme,
• oregano;
• ground black pepper;
• Bay leaf.

Cooking

1. Spice spread in a mortar and grind.
2. The scapula is cleaned from films, the bones are removed.
3. Place it on a board, make deep cuts with a sharp knife and insert garlic cloves into them.
4. Rub a piece with a fragrant mixture, salt it, place it in a deep container and put it in the cold for 3 hours, and then fill it with beer and put it away again for the night.
5. The shoulder blade is removed from the marinade, dried.
6. Spread it on the shiny side of the sheet and tightly fasten the edges.
7. At 220 degrees pork baked in foil will be ready in 2 hours.

Escalope is a delicious tenderloin dish. In fact, this is just a chop, but they cook it without breading. Now you will learn how to cook pork in foil so that it does not turn out dry, but juicy and tasty, which is the main feature of escalopes.

Ingredients:

• tenderloin - 500 g;
• lemon - 1 pc.;
• garlic cloves - 3 pcs.

Cooking

1. A piece of tenderloin is divided in half, dried, beaten with a hammer. Blanks should be no more than 6 mm.
2. Juice is squeezed out of a lemon, mixed with garlic gruel and salted.
3. The escalope is coated with a mixture and left to marinate for half an hour, and then wrapped in a cut and baked for 20 minutes.

Pork in foil, the recipe of which is presented below, comes out unusually fragrant due to the use of garlic and ginger. It is soaked in vegetable juice, soy sauce and just melts in your mouth. When preparing, it is important to pack the food well so that the liquid does not leak out. How delicious to bake pork in foil, now you will learn.

Ingredients:

• pork pulp - 1 kg;
• onions, carrots - 200 g each;
• garlic cloves - 3 pcs.;
• ginger root - 50 g;
• soy sauce - 2 tbsp. spoons;
• sweet pepper - 2 pcs.

Cooking

1. Pre-washed vegetables are chopped.
2. The pulp is cut into cubes, poured with sauce, put chopped ginger root, garlic, stir and put in the refrigerator for half an hour.
3. A piece of foil is laid out on a baking sheet, pulp, peppers, onions, carrots are placed on it and a little salt is added.
4. Wrap the edges, forming a bundle. In one place, a hole is made to let the steam out.
5. At 180 degrees, pork baked in foil with vegetables will be ready in an hour and a half.

Meatloaf of our own production is a great alternative to purchased sausages. Such products are often pre-boiled, but in this case there is no need for this, because pork baked with garlic in foil turns out to be very juicy anyway.

Ingredients:

• meat - 1.5 kg;
• garlic head - 1 pc.;
• spices.

Cooking

1. The meat layer is rubbed with your favorite seasonings, salted and left to marinate for an hour.
2. Roll it up with garlic cloves, wrap it in a sheet and bake for 50 minutes.
3. Then they take out the roll, check whether it is baked. If a clear liquid is released when pierced with a knife, the dish can be served at the table.

Pork on the bone in the oven in foil

You can just fry in a pan. And you can make them more useful by cooking in the oven. The recipe for baked pork in foil allows you to make a simple dish, the preparation of which requires very little time and effort.

Ingredients:

• pork steaks on the bone - 4 pcs.;
• onions - 4 pcs.;
• carrots - 2 pcs.;
• tomato paste - 2 tbsp. spoons;
• potatoes - 4 pcs.;
• oil - 2 tbsp. spoons;
• salt;
• ground black pepper.

Cooking

1. The washed steaks are dried, rubbed with spices and salted. Leave to marinate for 15 minutes.
2. Potatoes with onions and carrots are chopped, poured with tomato paste, slightly salted.
3. A cut greased with oil is spread on the working surface, a quarter of the vegetable mass, a steak are laid out and carefully fastened.
4. The remaining portions are formed in the same way.
5. Pork baked in foil is cooked for about an hour.

Pork baked in foil with an accordion is a real culinary masterpiece! It turns out not only appetizing, but also looks great on the table. If there is no time at all, the meat may not be marinated, but marinated it will come out more tender.

Pork escalope - how to cook this wonderful tender meat in the oven?

Good afternoon dear friends!

5 rules of proper nutrition from Olga Dekker

Do you know what my favorite diet dishes are? The ones that don't look like low-calorie ones! ;)

Lies on a plate, say, a large piece of meat under a cheese ruddy crust. Do you think: how this yummy will help me lose extra pounds and become light in every sense?!

But it really helps! Let me tell you how to cook pork escalope in the oven and why this dish is dietary. :)

It will be a real joy, and maybe happiness - delicious meat for losing weight! You will begin to tell excitedly how fabulously the escalope baked ....

By the way, the recipe with photos is already waiting for us! :)

But first we turn on the music...

melodic background

Today I propose to listen to The Rolling Stones "Angie" A wonderful song and a wonderful dish - the perfect combination!

Now let's put everything we need on the table. ;)

Products:

Are all the ingredients in place?

Then we start cooking delicious, juicy escalopes :)

Recipe:

Soon the escalopes will have to be taken out, and we still have important things ahead of us! Which? First things first - find out the calorie content ...

Quantity Matters

In 100 grams of today's dish - 140.88 kcal!

• Proteins 15.86 gr;
• Fat 7.58 gr;
• Carbs 1.62 gr;

Well, how not to love these recipes? They are light in every way! :)

How lucky to know that you can eat such dishes on a diet!

By the way, if anyone did not know, pork tenderloin is almost the same dietary product as chicken breast...

Seriously! Now you understand why such an escalope has every right to enter the weight loss menu? :)

Just do not forget that even the most low-calorie dish needs a good neighborhood.

Useful Duets

How to choose the right pair for an escalope?

• Yes, just take ;)

• Liquid meals - or are also great.

And now a little about other cooking options and additives - ordinary and spicy ;)

fantasies in the kitchen

• You can cook the escalope not in the oven, but in a pan. You just need to reduce the heat, cover the dishes with a lid and wait for 10-12 minutes.

• In a slow cooker in the “baking” mode, it will take about 20 minutes. Only after 10 minutes is it advisable to turn the pieces of meat over to the other side and continue cooking.

• Sometimes the escalope is baked in foil along with other products. Most often - with onions, mushrooms, carrots and potatoes.

Although, as you know, I am not a supporter of eating potatoes. Like breading ;)

But breaded escalope is also common. Therefore, someday I will tell you how to make such a culinary technique as harmless as possible ... :)

But there are various other (tasty, exotic) additives. For example, berry and fruit sauces - with pineapple, strawberries, cranberries, pears and more :)

OK it's all over Now. Serve the escalope on the table soon! This fragrant meat is best eaten hot! :)

And do not forget to write your reviews in the comments and share similar recipes!

Joy and health to you!

5 weight loss myths Get free from celebrity nutritionist Olga Dekker

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P.S. Do you already know about my weight loss program without fasting and training? Behind this name lies a big and tasty secret... :)

The secret to slimness, health and vigor that comes with mouth-watering, healthy meals. All the details of the unique diet ...

P.P.S. Want to show off your slim figure and buy nice new clothes in smaller sizes? In general, do you want to lose weight? ;)

I will help to do this effectively and without harm to health to everyone who subscribes below to my @olgadekker page on Instagram. With them, I will share the secrets of nutritionists and recipes for delicious healthy dishes. ;)

What could be better than a slice of appetizingly baked meat, splashing with hot juice and spreading a charmingly delicious aroma around? There are many options for such dishes, but the pork escalope in the oven is beyond any competition!

The traditional way of roasting meat is a thing of the past. Stores filled with samples of the "new generation" - standard packaged pieces-blanks. And yet, let's remember the good old days and learn how to cook pork escalope tasty and healthy.

To avoid mistakes in cooking, you need to take into account the main nuances:

1. Do not excessively beat off the cut layers, making them less than 0.5 cm thick.
2. Avoid deep punctures or notches in the meat so that the juice does not leave the appetizing dish ahead of time.
3. Do not use cookware for frying if it does not provide a high temperature regime for the process.
4. It is not recommended to place the escalope in an insufficiently heated oven.

What you need for a classic dish:

• vegetable oil;
• pork tenderloin - 800 g;
• a pinch of rosemary, suneli hops, salt, pepper;
• mustard - 50 g.

Cooking method:

1. We thoroughly wash the piece of meat, dry it well with paper towels, cut (certainly across the fibers) into slices. Their thickness cannot exceed 1 cm, but we also do not need transparent sheets. Ideal indicators: the width of the separated layer is from 0.5 cm, the diameter is up to 10 cm.
2. Lightly beat the meat. So that the escalope does not “shrink” and no bumps form on it during the frying process, we make shallow (up to 1 cm) notches around the entire circumference.
3. We mix mustard, seasoning and oil in a bowl, grease the meat with the resulting sauce, keep the product for 30 minutes in a spicy composition.
4. We spread the blanks at a distance from each other in a hot heat-resistant dish. With this method of placing the layers, the juice released from neighboring pieces will not turn the frying process into a stew.
5. Cook the meat until golden brown on both sides, then bake for 10 minutes in an oven heated to t 200 ° C.

By the way, let's remember once and for all - the escalopes do not need breading or processing in the lezon!

Cheese Recipe

The original way of home decorating meat will be the pride of any housewife. A real "diamond" on the festive table!

Grocery list:

• vegetable oil;
• egg;
• pork chop - 700 g;
• garlic cloves - 4 pcs.;
• crumb of crackers - 130 g;
• cheese (preferably hard varieties) - 100 g;
• cardamom, a pinch of grated nutmeg.

To get a delicious dish, we choose carbonade - a thin meat edge in the back of the animal without fatty layers.

Cooking steps:

1. We beat off the pre-treated product in a gentle way. We cut the pork into layers, rub with spices (pepper, salt, spices).
2. We heat fresh oil in a frying pan, fry the escalopes for 2 minutes on each side over high heat.
3. We put cheese chips, crackers, garlic, egg yolk, cardamom and grated nuts in a bowl. Thoroughly mix the composition.
4. We process the baking sheet with oil, lay out the golden layers of meat, we place the cheese mixture on each serving. We send the blanks for 15 minutes to the oven (200 ° C).

We serve an appetizing dish that exudes inexplicably fragrant aromas on lettuce leaves, decorate the dish with sprigs of greenery.

How to bake meat in foil

The perfect meal can be prepared quickly and easily in metallic paper. The advantage of the presented dish will be the natural taste of meat.

Required components:

• vegetable oil;
• pork loin - 1 kg;
• pepper and salt.

Cooking method:

1. So that the pork in foil fully reveals its excellent taste, does not burn and does not become tough, be sure to cut out all the veins and the fat layer.
2. We divide the processed piece into layers up to 0.5 cm thick, easily beat off without disturbing the structure of the fibers. Experienced chefs use for these purposes not the usual hammer, but a simple glass bottle. You will be surprised how easy and effective it is!
3. We heat fresh oil in a container with a thick bottom, fry the escalopes in hot fat over a high flame. Five minutes is enough for the heat treatment of both sides of the products.
4. Now season the meat with spices, separately wrap portions in foil. We spread the blanks on a baking sheet and send them to the oven for 20 minutes. For lovers of deeper heat treatment, we double the time the meat is in the hot oven. At the end of the process, open the paper and return the pork to a deliciously fried look.

Dreaming of winning the heart of your friend? Be sure to cook this truly masculine dish!

Pork escalope with potatoes

What is the attractive presentation of the food? In it, each element acquires a magnificent "blush"!

Product set:

• butter - 50 g;
• meat from the cervical region of pork - 600 g;
• garlic cloves - 3 pcs.;
• high-quality mayonnaise - 50 g;
• salt pepper.

A traditional product for obtaining an escalope is a meat cut from the vertebral section of an animal carcass. However, the neck part with internal fatty layers allows you to cook the most delicate and delicious delicacy.

Cooking sequence:

1. We divide the pork into slices, beat off solely to create a beautiful shape. We process the layers with pepper and salt, leave it closed for a quarter of an hour, after which we fry the meat until golden brown.
2. Cut the peeled potatoes into large slices, sprinkle with spices, grease with mayonnaise, combined with chopped garlic.
3. We spread the root crops on a baking sheet, scatter pieces of butter, place escalopes on top. You can cover the product with foil for 30 minutes.

We bake the dish for an hour at t 200 ° C.

With the addition of mushrooms

What Russian would refuse a juicy piece of deliciously baked meat cooked with fragrant mushrooms?

List of components:

• oil (butter and sunflower);
• fresh champignons - 200 g;
• processed cheese - 60 g;
• pork - 600 g;
• cream - 100 ml;
• spices.

Cooking order:

1. We divide the layer of meat into portioned slices, beat off, fry in hot oil until a wonderful pink shade.
2. Put butterfat and mushrooms cut into small pieces in another bowl, expect complete evaporation of the liquid.
3. Add fresh cream to the champignons, heat the composition to a boil, after which we place the crumbled cheese in it. We continue cooking until the melted product is completely dissolved. Then we remove the container from the fire.
4. We place the escalopes in a baking dish, season with spices and spices, pour plenty of mushroom sauce. We put the dishes for 7 minutes in the oven (220 ° C).

It is a pleasure to prepare an escalope for a delicious and nutritious lunch. In addition, the whole process takes a minimum of time and attention. We serve a hot dish with the desired side dish.

Cooking with tomatoes

Meat in the oven can be decorated in a particularly interesting and elegant way if ripe tomatoes “participate” in this process. Added vegetables perfectly set off the taste of tender pork.

Products used:

• onion turnip - 2 pcs.;
• mayonnaise - 60 g;
• fresh meat - 1 kg;
• tomatoes - 2 pcs.;
• spices;
• cheese (choose hard varieties) - 130 g.

Cooking technology:

1. Thoroughly blot pre-processed meat. We cut a piece into even layers, gently beat it off, rub it with spices. We leave the pork for half an hour in this state, after which we fry the pickled slices in hot oil for 3 minutes on each side.
2. We clean the onion from the husk, chop into half rings. We wash the tomatoes, blot them with napkins, cut them into round plates.
3. Place meat medallions on a greased baking sheet. On the prepared portions we place pieces of onion, slices of tomatoes, apply a mesh of mayonnaise on top.
4. We bake the dish for 30 minutes at t 200 ° C. We take food out of the oven, sprinkle with cheese chips, cook for another 10 minutes.

We serve food as an independent meat dish.

Pork escalope with vegetables in the oven

A great way not only to get a juicy meat dish, but also to express personal preferences in choosing assorted vegetables.

Composition of ingredients:

• vegetable oil;
• pork pulp - 800 g;
• onion, green pepper fruits, carrots - 2 pcs.;
• garlic cloves - 6 pcs.;
• salt, Provence herbs.

Meal preparation:

1. Arrange the meat on a cutting board. We decorate the piece with slices, as always, fry in oil, without holding the product in the pan for a long time. As soon as a two-sided crust has formed, remove the servings on a plate.
2. Cut the peeled onion into half rings, chop the carrots into circles, decorate the pepper without seeds into cubes.
3. We place a third of the vegetable composition in a refractory form, season it with pepper and salt. On top we place the fried layers of meat. We process them with spices and spices, cover with a layer of the remaining vegetable slices.

We send the dish to the oven, heated to t 220 ° C. After 50 minutes, we treat ourselves to the fruits of our own craftsmanship.

It is impossible to say which pork escalope in the oven pleased us the most. This unique dish has an amazing property - it not only satisfies hunger, but also certainly cheers up. Extraordinary magic taste!