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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.

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Last modified on: January 17^th 2024

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For 12 people, you will need:

1 900 g button or field mushrooms
2 12 tablespoons olive oil
3 6 tablespoons olive oil
4 12 escalopes pork meat
5 30 leaves sage
6 1 kg 50 g liquid cream
7 salt
8 pepper
Total weight: 4,020 grams

Change to the quantities for: 2 people 4 people 8 people 12 people

Change measures: Metric

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How long does it take?

Time required for this recipe:

Preparation	Cooking	Start to finish
17 min.	37 min.	54 min.

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Step by step recipe

Stage 1 - 15 min.

Pork escalope with mushrooms and sage cream

Prepare 900 g button or field mushrooms, cut in 4 lengthwise.

Stage 2 - 4 min.

Put a frying pan over high heat and pour in 12 tablespoons olive oil.

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 6 tablespoons olive oil.

When it's hot, add the cutlets, which you've salted and peppered on each side.

Stage 6 - 8 min.

Cook on both sides until the cutlets are well grilled and cooked through.

Remove with the mushrooms.

Stage 7 - 2 min.

Return the pan to the heat and add 30 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.

Stage 8 - 7 min.

Pour in 1 kg 50 g 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.

Finish by adding the cutlets, and leave to warm over a low heat.

Check the seasoning, it's ready.

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.

Keeping

Enjoy as soon as possible, but can be reheated.

Source

Home made.

Nutritional information

Whole recipe
Energetic value	Proteins	Carbohydrates	Fats
10,761 Kcal or 45,054 Kj	527 gr	78 gr	927 gr
538 %	203 %	7 %	140 %

Per 100 g
Energetic value	Proteins	Carbohydrates	Fats
268 Kcal or 1,122 Kj	13 gr	2 gr	23 gr
13 %	5 %	<1 %	3 %

Per person
Energetic value	Proteins	Carbohydrates	Fats
897 Kcal or 3,756 Kj	44 gr	7 gr	77 gr
45 %	17 %	1 %	12 %

% are calculated relative to a Recommended Dietary Intake or RDI of 2000 k-calories or 8400 k-joules by day for a woman (change to a man).

Possible allergens in this recipe: Milk

How much will it cost?

For 12 people : 37.23 €
Per person : 3.10 €

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: You can get more informations, or check-out other recipes which use it, for example: Creamy spinach and potato gratin, Crusty cockle tart, Paris flan filling, Eggs en Cocotte à la Française, Stuffed pumpkin gratin, ... All
	Button or field mushrooms: You can check-out other recipes which use it, like for example: African style chicken, Veal Marengo, Sausage mushroom and cheese crumble, Very green mixed salad, Radish and mushroom salad, ... All
	Sage: You can get more informations, or check-out other recipes which use it, for example: Pan-fried chicken breast on mozzarella, Beef braised in reduced red wine, Potatoes with bacon and herbs, Oxtail Parmentier, Herb salad, ... All
	Olive oil: You can get more informations, or check-out other recipes which use it, for example: Coq au vin, Sautéed turmeric chicken with mushrooms, Eggs with tomatoes and courgettes, Spinach brik parcels, Dipping bread with cheese, ... All

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