Name: Pork escalope
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Ukrainian
Ingredients: Pulled pork (such as thick cut) - 600 g; Butter for greasing finished flatbreads - 80 g; Dry white wine - 100 ml; Dried oregano - ½ tsp.; Ground black pepper to taste; Salt to taste

You are probably well acquainted with pork escallops, as this dish used to be served in all canteens and cafes. By the way, there are two versions regarding the origin of its name. The first one states that the word "escallop" translates from Old French as "nut shell." Odd? Not at all! The thing is, when fried, the slice of meat would shrivel up on top and resemble a walnut shell. The second version of the dish's name origins refers to the way the pork is cut. According to this version, the word "escallop" comes from the Italian "scaloppare," which translates to something like "large thin slice." Which version is correct is still unclear. What is much more important is that escallop is a simple and very tasty dish, so it is definitely worth learning how to cook it.

Prepare the pork. Wash the meat under running water and dry well with paper towels. Remove fat and tendons. Cut the pork across the grain into large slices at least 1.5 cm thick.

Pound the pork slices with a flat-faced mallet or the flat side of a large knife. Salt the meat and pepper to taste. Cover with film and leave for 30 minutes at room temperature.

Melt the butter in a large, heavy-bottomed frying pan. Place the prepared pork escalopes so that they do not touch and fry for 5 minutes.

Turn the meat over to the other side and cook for 4 minutes. Place on a plate. Fry all remaining escalopes in the same way. Add oil to the pan if necessary.

Pour wine into the pan in which the meat was fried. Add oregano and bring to a boil. Place the escalopes in the pan and cook over high heat for no more than 5 minutes.

Pork escalope

Ukrainian

Приготуйте на свято цей ефектний і смачний салат з баклажанами, куркою та грибами. Оригінальне оформлення та неперевершений смак неодмінно сподобається гостям та рідним. Усі інгредієнти чудово поєднуються між собою, роблячи смак страви гармонійним. Волоські горіхи та часник чудово підкреслюють запечені баклажани, додаючи їм пікантності. За бажанням куряче філе можна замінити м'ясом стегна, воно більш соковите. Салат виходить смачним і ситним, обов’язково спробуйте!

<p>Салат з баклажанами, курячим філе, печерицями та волоськими горіхами</p>

Сьогодні в меню найсмачніша літня закуска - хрусткі, ароматні та дуже смачні малосольні огірки в банці! Приготовані за цим рецептом, вони можуть довго зберігатися в розсолі, не змінюючи свої смакові властивості. З часом овочі не стають більш солоними, тому я завжди готую декілька баночок наперед. Рецепт дуже швидкий і простий, а результат перевершить всі ваші очікування. Молодий часник, ароматна зелень та пряні спеції надають овочам приголомшливий смак та чудовий аромат. Рекомендую обирати для рецепта свіжі і пружні молоді огірки з тонкою шкіркою та недозрілим насінням.

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American

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Pork escalope

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