Escalope pork holstein recipes

Pork Holstein

Dip the escalopes in the flour. Remove the pork from the pan and let it rest for a few minutes. Wrap each escalope in cling film, lay them on the work surface, then flatten them out with a mallet or rolling pin until each piece is about 5mm - 8mm thick, but no thinner. Cook the escalopes in one pan for 2-4 minutes on each side, or until golden and cooked through, and fry the eggs in the other pan for 3-4 minutes until just cooked but with runny yolks. Quickly wipe the pork pan clean, then melt the 30g butter in it. 2 pork escalopes, each about 100g, taken from the fillet