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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
12 people
8 IngredientsLast modified on: January 17th 2024
2 litres 250 ml button or field mushrooms
12 tablespoons 
12 escalopes pork meat
30 leaves 
1050 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 2 litres 250 ml 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.
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.
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 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.
Note: If it's a little dry, add 2 tablespoons of oil or a large knob of butter.
Stage 8 - 7 min.
Pour in 1050 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 | 500 RDI=190 % | 40 RDI=3 % | 610 RDI=90 % | 7,630 RDI=380 % | 31,950 RDI: 380 % |
| 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 12 people : 33.05 €
- 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: Auvergne gratin, Black Forest gateau, Strawberry, kiwi and mascarpone verrines, Salmon with sorrel, Veal with mushrooms and green asparagus, ... See them all 170
Button or field mushrooms
Like these other recipes: African style chicken, Veal Marengo, Sautéed pork with mushrooms in a cream sauce., Sausage mushroom and cheese crumble, Lille style chicken, ... See them all 14
Sage
Like these other recipes: Tagliatelle with rillons and tomatoes, Herb olive oil, Oxtail Parmentier, Salmon and leek fondue tart, Feta and spinach brik pie, ... See them all 30
Olive oil
Like these other recipes: Sautéed chicken with leeks, Four-tier glasses, Brussels sprouts salad with smoked trout and Comté cheese, Red rice pannequets, Mushroom buckwheat pancakes, ... See them all 526
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