served with cooked herb potatoes, grill-paprikas and baked halloumi.
Pork escalopes is a very quick dish to make. Just a few minutes in a hot pan and they’re done.
We are used to marinating almost all pork and lamb meat as well as most of poultry, but there are some exceptions like chicken wings or legs that do not need any kind of marinating beforehand. The same goes for very “thin” pork which also goes well without marinating, flavoring in a pan is often enough for them. Big steaks and big parts of chicken or other poultry on the other hand have to be seasoned for 8 hours or more before you begin working with them.
When making beef steaks I hardly ever marinate them, which could be one of the reasons for my husband’s aversion to any kind of food made from beef.
More precisely we can say that pork escalopes are quite quick to make if you don’t count the marinating. Then again marinating is a job that only takes minutes and it truly pays off when it comes to taste.