Pork Escalope in a Pan

Prepare all the necessary ingredients for the pork escalopes in a skillet. For this recipe, pork tenderloin or collar will work. The meat should be fresh and have a pleasant pink color. There may be a small strip of fat on one edge of the meat. It is better to use farm-raised or home-grown pork as it has a richer taste and aroma. For frying, you will need both butter and vegetable oil. A small amount of vegetable oil will prevent the butter from burning, browning, and smoking in the skillet. I will be using olive oil as my vegetable oil, but you can also use refined sunflower oil. You will also need salt, preferably sea salt, freshly ground black pepper, or a mixture of peppers. I recommend grinding the pepper just before cooking the escalope to make the dish even more aromatic and delicious. Pre-packaged ground pepper cannot compare to freshly ground pepper.

Rinse the pork tenderloin, cut it into pieces of the same thickness - about 1.5-2 cm. It is preferable to use a sharp knife for slicing. If the meat was frozen, it needs to be thawed in the refrigerator. Do not thaw the meat in water or at room temperature, as it loses its beneficial properties. Pat dry the rinsed meat on both sides with a paper towel to remove excess moisture. This will prevent water droplets from splattering onto the hot oil during frying. This rule can be applied to any type of meat.

Cover a wooden board with plastic wrap, place the pork pieces on it. Cover the meat with another layer of plastic wrap. This step can be skipped, but it prevents the pork pieces from scattering in different directions when pounding.

Pound the meat on both sides to a thickness of 0.5-0.7 cm. This greatly contributes to making the pork escalope tender and soft.

Season the pounded pork pieces with salt and pepper. Add spices according to your taste and remember that you can always add more salt and pepper at the end of cooking.

Let the seasoned pounded meat rest for 5-10 minutes and then proceed to the next stage of preparation.

Preheat a frying pan with a thick bottom (preferably fry the escalope on a frying pan with a non-stick coating). Pour vegetable oil onto the heated surface and place a piece of butter.

Place the pork cutlets on the heated oil and fry on medium heat for 2-2.5 minutes on one side. The oil should not burn or smoke too much while frying. It is better to set a timer to avoid over-drying the thin cutlet.

Turn the pork escalope over to the second side as soon as 2-2.5 minutes pass. Fry the second side for the same amount of time.

Remove the escalope with a golden crust from the heat. The cutlet is fully cooked in 4-5 minutes on the heat, but remains juicy inside. The main rule is not to over-dry the meat, so that it does not become tough and tasteless.

Serve the pork escalope with your favorite side dish or vegetable salad. I really like to add fried or baked vegetables to the cutlets. Zucchini, sweet peppers, or eggplants would make a good side. You can also make a mix of these vegetables. The pork escalope in the pan is ready. Enjoy your meal.