Pork escalope with mushrooms and sage cream
Mushrooms sautéed on the side, grilled pork cutlets, all tied together with a sage cream sauce.
8,560 4/5 based on 1 reviews
Last modified on: January 17th 2024
Keywords for this recipe:
300 g button or field mushrooms
4 tablespoons 
4 escalopes pork meat
10 leaves 
350 ml 
Times for this recipe
Preparation: 17 min.
Cooking: 37 min.
All in all: 54 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 70 % | 30 2 % | 310 50 % | 3,590 180 % | 15,020 180 % |
| Per 100 g | 10 5 % | 1 0 % | 20 3 % | 270 10 % | 1,120 10 % |
| Per person | 40 20 % | 6 1 % | 80 10 % | 900 50 % | 3,760 50 % |
How much will it cost?
- For 4 people : 10.45 £
- Per person : 2.61 £
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: Rosemary steamed fish, Penne with Mushrooms, Lemon and lime cakes, Ham pasta bake, Eggs "en cocotte" with spinach, ... See them all 164
Button or field mushrooms
Like these other recipes: Simple mushroom salad with thyme and lemon, 3 ways, Veal Marengo, Sausage mushroom and cheese crumble, Lille style chicken, African style chicken, ... See them all 14
Sage
Like these other recipes: Preserved tomatoes, Rice à l'italienne, Herb olive oil, How to slow cook meat, Pan-fried chicken breast on mozzarella, ... See them all 30
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