Pork Escalope with Mushrooms | Tender Romanian Classic
(0)
35 min
Under an hour
Sezamo
Un preparat clasic și iubit din gastronomia tradițională românească: felii subțiri și fragede de cotlet de porc, rumenite delicat și învăluite într-un sos bogat de ciuperci, usturoi și vin alb aromat.
Preparation method
Meat preparation and browning
Slice the pork loin into thin pieces approximately 1 cm thick. Lightly tenderize each slice with a meat mallet without tearing the fibers. Season the meat on both sides with half a teaspoon of salt and ground black pepper, then lightly dredge each slice in white flour, shaking off any excess.
In a large, deep skillet, heat two tablespoons of sunflower oil and half of the butter (15 g) over medium-high heat. Brown the escalope slices for 2-3 minutes on each side until golden. Remove the meat onto a warm plate and keep covered.
Preparing the aromatic mushroom sauce
In the same skillet, add the remaining butter (15 g). Add the finely chopped onion and sauté for 2 minutes until translucent, then add the thinly sliced garlic and sliced button mushrooms. Sauté everything over brisk heat for 5-6 minutes, until the mushrooms release their liquid and begin to brown lightly.
Chef's tip
For an even deeper flavor, choose a mix of white and brown button mushrooms. Brown mushrooms bring a more intense earthy aroma to the sauce.
Do not skip dredging the meat in flour: this not only seals the juices inside the pork loin cutlets, but also gives the sauce the smooth, velvety texture typical of a classic escalope.
15 min
Under an hour
