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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.
20 K 4/5 (1 reviews)
55 min.
Easy
8 people
8 IngredientsLast modified on: January 17th 2024
1 litre 500 ml button or field mushrooms
8 tablespoons 
8 escalopes pork meat
20 leaves 
700 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
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Step by step recipe
Stage 1 - 15 min.
Prepare 1 litre 500 ml 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 700 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 | 330 RDI=130 % | 20 RDI=2 % | 410 RDI=60 % | 5,090 RDI=250 % | 21,300 RDI: 250 % |
| Per 100 g | 20 RDI=6 % | 1 RDI=0 % | 20 RDI=3 % | 260 RDI=10 % | 1,080 RDI: 10 % |
| Per person | 40 RDI=20 % | 3 RDI=0 % | 50 RDI=8 % | 640 RDI=30 % | 2,660 RDI: 30 % |
How much will it cost?
- For 8 people : 22.05 €
- Per person : 2.80 €
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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: Creamy spinach and potato gratin, Sorrel omelette, Chilli langoustines, Creamy risotto with diced vegetables and flax seeds, Pork medallions with "full" turnips, ... See them all 170
Button or field mushrooms
Like these other recipes: Koulibiak in pie dish, Simple mushroom salad with thyme and lemon, 3 ways, Beurre d'escargot, Radish and mushroom salad, Sausage mushroom and cheese crumble, ... See them all 14
Sage
Like these other recipes: Oxtail Parmentier, Preserved tomatoes, Bourguignon potatoes , Spicy seafood plancha, Courgettes (zuchinis) , ... See them all 30
Olive oil
Like these other recipes: Polenta parmentier, Late Winter Soup with Fresh Spinach, Two-olive ciabatta, Madras rice, Scallop and leek pancakes, ... See them all 526
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