Herbed Pork Escalopes

Google+ Pinterest LinkedIn Tumblr +

Boneless pork chops are much easier to cook when you turn them into escalopes – the result is also juicier than cooking the whole pork chop and they are quicker to cook. To make a pork escalope place boneless pork chops between two sheets of cling film, bash the hell out of them with a wine bottle or rolling pin, slice thinly and season. We’ve coated them in herb breadcrumbs to add more flavour. (Use Irish pork if you can, it’s some of the best in the world.)

Serves 4 (doubles easily)


4 pork boneless pork chops
A handful of fine dry breadcrumbs from white or brown bread
1 teaspoon of dried mix herbs (our favourite is Herbes de Provence) or 2 teaspoons of chopped fresh thyme and oregano
A good pinch of cayenne pepper or smoked paprika
Salt and freshly ground black pepper
2 eggs, beaten
2 tablespoons olive oil


1. Remove the fat from the pork chops with a small sharp knife. Place the pork chops between cling film and bash them with a rolling pin. The pork chops need to be thin so they cook quickly. Cut the pork chops on the diagonal into 2 inch slices.

2. Mix the breadcrumbs with the dried or fresh herbs, cayenne pepper or smoked paprika, a pinch of salt and a grinding of black pepper. Dip the pork slices into the egg and roll in the breadcrumbs. Fry in hot olive oil until the pork is cooked and the breadcrumbs are golden (3-5 minutes depending how thick they are – cut into one piece to see that it is fully cooked in the middle). Drain on paper towels.


Tomato Salad with Shallot Dressing
Sweet Potato Mash
Lentil, Feta and Mint Salad with Beetroot Purée
Roast Parsnip, Lentil and Walnut Salad
Dutch Fried Tomatoes
Tips for making a perfect meat loaf
Fish filleting tips
Crispy Goat’s Cheese Salad with Orange and Cumin Yogurt Dressing
Roast Wild Salmon with Summer Leaves, Pea Tendrils, Leaves and Flowers and Preserved Lemon Dressing
How to Make a Caper and Mustard Sauce
Oysters Rockerfeller
Pasta with Olive and Caper Tomato Sauce


Comments are closed.