Pork escalope with mushrooms and sage cream


Pork escalope with mushrooms and sage cream
Mushrooms sautéed on the side, grilled pork cutlets, all tied together with a sage cream sauce.
15 K 4/5 (1 reviews)
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Last modified on: January 17th 2024
For 4 people, you will need:

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Times for this recipe
Preparation: 20 min.
Cooking: 40 min.
All in all: 55 min.
When should you start or finish this recipe?
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Step by step recipe


Stage 1 - 15 min.
Pork escalope with mushrooms and sage cream
Prepare 300 g button or field mushrooms, cut in 4 lengthwise.

Stage 2 - 4 min.
Pork escalope with mushrooms and sage cream
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.

Stage 3 - 10 min.
Pork escalope with mushrooms and sage cream
Cook, stirring regularly, until the mushrooms cook and color.

Stage 4 - 1 min.
Pork escalope with mushrooms and sage cream
At the last moment, season with salt and pepper, mix one last time and transfer to a plate.

Stage 5 - 3 min.
Pork escalope with mushrooms and sage cream
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.

Stage 6 - 8 min.
Pork escalope with mushrooms and sage cream
Cook on both sides until the cutlets are well grilled and cooked through.

Remove with the mushrooms.

Stage 7 - 2 min.
Pork escalope with mushrooms and sage cream
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.

Stage 8 - 7 min.
Pork escalope with mushrooms and sage cream
Pour in 350 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.
Pork escalope with mushrooms and sage cream
Add the mushrooms and stir.

Stage 10 - 3 min.
Pork escalope with mushrooms and sage cream
Finish by adding the cutlets, and leave to warm over a low heat.

Check the seasoning, it's ready.

Stage 11
Pork escalope with mushrooms and sage cream
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
Proteins (gr)Carbohydrates (gr)Fats (gr)Energy value (in k-calories)Energy value (in k-joules)
Whole recipe180 RDI=70 %30 RDI=2 %310 RDI=50 %3,590 RDI=180 %15,020 RDI: 180 %
Per 100 g10 RDI=5 %1 RDI=0 %20 RDI=3 %270 RDI=10 %1,120 RDI: 10 %
Per person40 RDI=20 %6 RDI=1 %80 RDI=10 %900 RDI=50 %3,760 RDI: 50 %
The % figures are calculated in relation to the Recommended Dietary Intake , or RDI of 2,000 k-calories (or 8,400 k-joules) per day for a woman Change to a man
Possible allergens in this recipe: Milk
How much will it cost?
  • For 4 people : 12.45 €
  • 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)
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