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.
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Last modified on: January 17th 2024

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For 4 people, you will need:

Change to the quantities for: 2 people 4 people 8 people 12 people
How long does it take?
Time required for this recipe:
PreparationCookingStart 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 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 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.
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
Whole recipe
Energetic valueProteins CarbohydratesFats
3,587 Kcal or 15,018 Kj176 gr26 gr309 gr
179 %68 %2 %47 %
Per 100 g
Energetic valueProteins CarbohydratesFats
268 Kcal or 1,122 Kj13 gr2 gr23 gr
13 %5 %<1 %3 %
Per person
Energetic valueProteins CarbohydratesFats
897 Kcal or 3,756 Kj44 gr7 gr77 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 4 people : 12.41 €
  • 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 creamLiquid cream: You can get more informations, or check-out other recipes which use it, for example: Apple custard tart, Chestnut cake, Frozen Nougat, Crème de foie gras, Turban of sole with langoustines, ... All
Button or field mushroomsButton or field mushrooms: You can check-out other recipes which use it, like for example: Very green mixed salad, Lille style chicken, Simple mushroom salad with thyme and lemon, 3 ways, Koulibiak in pie dish, Baker's tuna and mushroom tart, ... All
SageSage: You can get more informations, or check-out other recipes which use it, for example: Ratatouille confite, Ratatouille, Oxtail Parmentier, Two-stage beef chuck , Preserved tomatoes, ... All
Olive oilOlive oil: You can get more informations, or check-out other recipes which use it, for example: Stuffed artichokes au gratin, Cauliflower "moelleux" in ramekins, Baked salmon fillet, Fresh spinach with cream, Feta and spinach brik pie, ... All
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