Pork escalope with mushrooms and sage cream
Mushrooms sautéed on the side, grilled pork cutlets, all tied together with a sage cream sauce.
28 K 4/5 (1 reviews)
55 min.
Easy
12.45 €
4 people
8 IngredientsLast modified on: January 17th 2024
300 g button or field mushrooms
4 tablespoons 
4 escalopes pork meat
10 leaves 
350 ml 
Times for this recipe
Preparation: 20 min.
Cooking: 40 min.
All in all: 55 min.
If you start now, at , you will finish around : ?.Change start time
To finish around 7pm, you'll need to have started before: .Change end time
Step by step recipe
Stage 1 - ⌛ 15 min.
Prepare 300 g button or field mushrooms, cut in 4 lengthwise.
Stage 2 - ⌛ 4 min.
Put a frying pan over high heat and pour in 4 tablespoons olive oil.
When it's very, very hot, add the mushrooms all at once.
When it's very, very hot, add the mushrooms all at once.
Stage 3 - ⌛ 10 min.
Cook, stirring regularly, until the mushrooms cook and color.
Stage 4 - ⌛ 1 min.
At the last moment, season with salt and pepper, mix one last time and transfer to a plate.
Stage 5 - ⌛ 3 min.
Return the pan to the heat, lower the heat a little, then pour in 2 tablespoons olive oil.
When it's hot, add the cutlets, which you've salted and peppered on each side.
When it's hot, add the cutlets, which you've salted and peppered on each side.
Stage 6 - ⌛ 8 min.
Stage 7 - ⌛ 2 min.
Return the pan to the heat and add 10 leaves sage, cooking in the meat juices, stirring regularly.
Note: If it's a little dry, add 2 tablespoons of oil or a large knob of butter.
Note: If it's a little dry, add 2 tablespoons of oil or a large knob of butter.
Stage 8 - ⌛ 7 min.
Pour in 350 ml liquid cream, season with salt and pepper, then bring to the boil, deglazing the bottom of the pan with a wooden spatula.
Stage 9 - ⌛ 1 min.
Add the mushrooms and stir.
Stage 10 - ⌛ 3 min.
Stage 11
Serve on a plate, or place the pan in the center of the table.
Remarks
If you don't like the texture, you can remove the sage leaves in step 9.
This recipe can easily be adapted to other meats, such as veal or chicken.
This recipe can easily be adapted to other meats, such as veal or chicken.
Keeping: Enjoy as soon as possible, but can be reheated.
Source: Home made.
Nutritional information
| Proteins (gr) | Carbohydrates (gr) | Fats (gr) | Energy value (in k-calories) | Energy value (in k-joules) | |
|---|---|---|---|---|---|
| Whole recipe | 180 RDI=70 % | 30 RDI=2 % | 310 RDI=50 % | 3,590 RDI=180 % | 15,020 RDI: 180 % |
| Per 100 g | 10 RDI=5 % | 1 RDI=0 % | 20 RDI=3 % | 270 RDI=10 % | 1,120 RDI: 10 % |
| Per person | 40 RDI=20 % | 6 RDI=1 % | 80 RDI=10 % | 900 RDI=50 % | 3,760 RDI: 50 % |
How much will it cost?
- For 4 people : 12.45 €
- Per person : 3.15 €
Change currency:
Note: Be careful, these prices are only an estimate, you can consult the table of prices by ingredients used for this estimate.
This recipe uses (among others)
Liquid cream
Like these other recipes: Framboisier, Lemon creams, Cauliflower and chickpea purée, Eggs en Cocotte à la Française, Pork medallions with "full" turnips, ... See them all 171
Button or field mushrooms
Like these other recipes: Baker's tuna and mushroom tart, Beurre d'escargot, Lille style chicken, Icelandic-style fish and vegetable pie, Blanquette of veal, ... See them all 15
Sage
Like these other recipes: Country-style spring pasta, Roast pork with sage, cooked in a bag., Saltimbocca, Bourguignon potatoes , Courgettes (zuchinis) , ... See them all 32
Pork meat
Like these other recipes: Pork and mushroom duo, Sautéed pork with mushrooms in a cream sauce., Pork roast with herbs, Pork sautéed with green beans, Asian style, Roast in the bag pork with fondant vegetables., ... See them all 8
Other recipes you may also like
Bouquet garni
Used very frequently in French cuisine, a secret of French chefs, it adds flavour to a lot of recipes, and it's easy to prepare. The basic principle is to make a small bundle of herbs, bind them in green leek leaves and to tie it up, so that the whole thing can be removed and discarded easily after cooking. March 21th 2017435 K3.5 15 min.
Real custard sauce (crème anglaise)
Real custard or vanilla sauce consists of egg yolks beaten with sugar and cooked slowly in vanilla milk. It is the base or the accompaniment for many desserts. January 17th 2018439 K 24.3 45 min.
Chocolate sauce
This rich smooth chocolate sauce, with its full flavour, is one of the indispensable ingredients of profiteroles, but it can be used with many others desserts. February 21th 2011323 K 24 35 min.
How to heat milk without it catching on the bottom of the pan
Very often when you heat milk in a saucepan, it forms at the bottom of the pan (especially if the milk boiled) a sticky and brown bottom of milk that burned and attached. To avoid this here is a very simple and very effective tip. February 21th 2011267 K 24.2 1 min.
Blackcurrant coulis
Blackcurrants make a very good coulis, but it's a bit more difficult than with other fruits. Here is a simple method to help you succeed. February 21th 2011465 K 23.5 25 min.
News list of cooking-ez.com
Sign up to receive the latest recipes (next batch due to be sent on 2025-12-21)
Note: We'll never share your e-mail address with anyone else.
Post a comment or question
Follow this recipe
If you are interested in this recipe, you can "follow" it, by entering your email address here. You will then receive a notification immediately each time the recipe is modified or a new comment is added. Please note that you will need to confirm this following.
Note: We'll never share your e-mail address with anyone else.
Alternatively: you can subscribe to the mailing list of cooling-ez.com , you will receive a e-mail for each new recipe published on the site.