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Pork escalope with mushrooms

Pork escalope with mushrooms

The meat is cleaned and thinly sliced, beaten like a schnitzel, we salt it a little and put it in flour.

Heat the chops a little, then simmer them with a little water for 3 minutes. Add the diced garlic, sliced ​​tomatoes, thyme and bay leaf, 1/2 of the wine and tomato juice. Let it boil for about 20 minutes. If the sauce drops too much, add water or wine. Season with salt and pepper.

Add the mushrooms and the rest of the wine and leave for another 10 minutes on medium heat.

Serve the escalope hot with potatoes or rice. Good appetite!



Preparation for the veal escalope with mushrooms:

The meat is cut into very thin slices, or you buy it so directly from the butcher. Be very careful that it is a tender meat, not from a cow like my mother-in-law, because it will be a little stronger. & # 128512 The cut should be made on the side of the fiber, not on the length (the section should be sectioned). More tips for beef & ndash see here.

The meat is not beaten with a sledgehammer, it must be left as it is, but extremely thin slices must be cut, almost transparent. In a pan, put the butter with the oil or lard on the fire (I used duck lard) and add the crushed garlic with the side of the knife and a few slices of hot pepper. Stir gently until the garlic is browned, then remove and discard. The hot peppers are kept.

Sprinkle the slices of meat with salt and pepper (freshly ground if possible), then roll in white flour, shake well, leaving only lightly powdered with flour. Not all the flour will be used, it will remain, but it is good to have more, so that the slices of meat can be powdered evenly. Put in the butter in the pan, over high heat, for 2-3 minutes, just as it changes color. Bake on both sides.

The meat slices should not be fried, but just changed color. Being extremely thin slices, they immediately penetrate. Prepared over high heat, in butter with oil or lard and powdered with flour, these slices of meat will be very soft and tasty. You can taste it, see what a fantastic aroma they have. Even if cooked so little, the meat is not raw, but well done, soft and tasty.

The mushrooms are cleaned of the stalks with earth, they are washed very well, each mushroom separately, so that it has no soil. Cut into slices or 4, as desired. I cut them into 4. Put all the mushrooms in the pan, simmer in the remaining fat, even if it is a little (the meat absorbs a lot). It is good to have a bigger pan, wok type, to fit everything. There are many at first, but they will decrease extremely quickly. Sprinkle the mushrooms with salt, put the lid on and let it simmer. After 5 minutes, mix. Mushrooms leave a lot of water, so there is no need to add water at all, just salt. See in the picture how much juice the mushrooms left after 5 minutes. Salt removes all their water. Let the juice drop, stirring occasionally. In maximum 15 minutes, it is ready, the mushrooms do not need much cooking time. If they do not boil very hard, they have a pleasant, sweet taste.

Add the meat, wine over the mushrooms, adjust the taste with salt and freshly ground or crushed pepper and let it boil for another 5 minutes. Extinguish the fire and sprinkle with finely chopped greens.

It is just as good hot or cold, it can be served with rice boiled in salted water, simply to enhance the richness of tastes and textures. But it's not mandatory. We ate like that, veal escalope simple, with mushrooms.

It can be served with bread of any kind, fresh or fried, or with polenta.


Beat the meat a little, season with salt, pepper, then lightly add it to the flour, fry in butter (I use butter + oil) and let it brown.

Remove the fried pieces on both sides on a baking tray.


Chop the onion, cut the mushrooms as well and simmer in the butter and juices left over from the meat (I had to put a new piece of butter, the one in which the meat was fried had burned a little, I risked everything coming out bitter).

When the juice left by the mushrooms evaporates, add a little white wine, let it evaporate as well.

Cut the tomatoes and put them with the juice over the mushrooms, leave them on the fire for a few minutes and then match the sauce with salt and pepper.

Pour the sauce over the pieces of meat placed in the pan and put everything in the oven for 10 minutes.


Few ingredients are needed:

  • - 600 g of veal, young beef
  • -1.2 kg of fresh mushrooms
  • -50 g butter
  • -50 g flour (2 tablespoons)
  • -1 tablespoon olive oil or lard
  • -pepper
  • -salt
  • -50 ml white wine
  • - hot peppers - a few slices
  • -fresh parsley
  • -1 clove of garlic

Some tricks for the veal escalope:

-the meat can be left in large slices as in schnitzel or you can cut into strips

-Uses of any kind are used (I used mushrooms now), but if you have wild mushrooms or a mixture of mushrooms, the taste will be even better. It is advisable to use fresh mushrooms, do not preserve-will not have the same taste

-instead of white wine, used lemon, it is ideal to have lime or lime- put it on the plate, do not boil it and squeeze fresh lemon juice directly into the plate. IT'S CRAZY.

-if you eat spicy, freshly grind a little pepper mixture, of all colors, before serving, on a plate. The pepper will keep its special aroma and will give an extra flavor, difficult to explain in words

-you can serve with cold polenta sticks, browned in the oven, on the grill or in a Teflon pan

-if you want a better presentation, cut a bowl from the cold polenta, which you fill with veal escalope with mushrooms, then put it in the oven for a few minutes

-if you are on a low carb diet or you can't eat flour, you don't actually use it, the meat slices can be lightly browned without flour. The flour gives them a special softness and taste.


Few ingredients are needed:

  • - 600 g of veal, young beef
  • -1.2 kg of fresh mushrooms
  • -50 g butter
  • -50 g flour (2 tablespoons)
  • -1 tablespoon olive oil or lard
  • -pepper
  • -salt
  • -50 ml white wine
  • - hot peppers - a few slices
  • -fresh parsley
  • -1 clove of garlic

Beat the meat a little, season with salt, pepper, then lightly add it to the flour, fry in butter (I use butter + oil) and let it brown.

Remove the fried pieces on both sides on a baking tray.


Chop the onion, cut the mushrooms as well and simmer in the butter and juices left over from the meat (I had to put a new piece of butter, the one in which the meat was fried had burned a little, I risked everything coming out bitter).

When the juice left by the mushrooms evaporates, add a little white wine, let it evaporate as well.

Cut the tomatoes and put them with the juice over the mushrooms, leave them on the fire for a few minutes and then match the sauce with salt and pepper.

Pour the sauce over the pieces of meat placed in the pan and put everything in the oven for 10 minutes.