Hey everyone, I hope you’re having an incredible day today. Today, I will show you a way to prepare a special dish, garlic bread pork escalope. It is one of my favorites food recipes. This time, I’m gonna make it a little bit unique. This will be really delicious.
To make this dish I use lean pork such as loin, thinly sliced. It is then flattened with a meat mallet, dipped into egg, dredged in breadcrumbs, and fried to perfection in a skillet. Serve with potatoes and vegetables for a complete meal.
Garlic bread pork escalope is one of the most favored of recent trending foods in the world. It’s appreciated by millions every day. It is simple, it is quick, it tastes yummy. Garlic bread pork escalope is something that I have loved my whole life. They’re fine and they look fantastic.
To begin with this recipe, we must first prepare a few components. You can have garlic bread pork escalope using 4 ingredients and 7 steps. Here is how you can achieve that.
The ingredients needed to make Garlic bread pork escalope:
- Prepare Half a garlic bread
- Get 2 pork steaks
- Get Oil
- Take Flour
Make chicken escalopes for dinner tonight. They're quick, easy and full of flavour. Serve with chips and peas - delicious. One of the best pork recipes out there, breaded pork cutlets ROCK.
Instructions to make Garlic bread pork escalope:
- Break up the bread slices and place them in your blender
- Blitz until they are the consistency you like. I like mine with a few chunks (I'm lazy)
- Put the pork steaks in between 2 sheets of baking paper or cling film and bash them with a rolling pin to flatten them a bit.
- Line up 3 dishes with flour, oil and the breadcrumbs in that order.
- Take one pork steak at a time and place it in each dish, flipping over to coat in each one.
- Place them in a frying pan with some hot oil and shallow fry on each side for about 4 mins until the breadcrumbs are browned and the pork looks cooked.
- Serve with whatever you fancy! I went with potatoes and peas 😊
In French, these cutlets are known as escalope. In Mexico, Uruguay and Argentina, it's milanesa. Place the chicken breast between pieces of cling film and bash with a mallet/rolling pin to make a flat escalope, approx. Dip each escalope into the flour to coat, tapping off any excess, then dip into the beaten eggs, followed by the cereal crumbs. If you fancy, sizzle a few whole sage leaves and a couple of bashed and peeled garlic cloves in a little butter.
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