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Pork escalope with mushrooms and sage cream
Mushrooms sautéed on the side, grilled pork cutlets, all tied together with a sage cream sauce.
24 K 4/5 (1 reviews)
55 min.
Easy
8 people
8 IngredientsLast modified on: January 17th 2024
3 lb + 4.8 oz button or field mushrooms
8 tablespoons 
8 escalopes pork meat
20 leaves 
1 lb + 8.6 oz 
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 3 lb + 4.8 oz button or field mushrooms, cut in 4 lengthwise.
Stage 2 - 4 min.
Put a frying pan over high heat and pour in 8 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 4 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 20 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 1 lb + 8.6 oz 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 | 350 RDI=140 % | 50 RDI=5 % | 620 RDI=90 % | 7,170 RDI=360 % | 30,040 RDI: 360 % |
| 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 8 people : 24.85 €
- Per person : 3.15 €
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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: Chocolate cream with a crunch, irish coffee mousse, Apricot blancmange, Brussels sprouts with thyme cream, Tatin apples with mascarpone cream, Tagliatelle with cockles, ... See them all 170
Button or field mushrooms
Like these other recipes: Icelandic-style fish and vegetable pie, African style chicken, Veal Marengo, Sautéed pork with mushrooms in a cream sauce., Sausage mushroom and cheese crumble, ... See them all 15
Sage
Like these other recipes: Pan-fried chicken breast on mozzarella, Upside-down Parmentier, Duo of slow-cooked pork, Ratatouille, Roast pork with sage, cooked in a bag., ... See them all 30
Olive oil
Like these other recipes: Cauliflower curry, Harichou salad, Maroilles cheese quiche, Red rice pannequets, Stuffed artichokes au gratin, ... See them all 531
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