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pork fillet escalope


  1. Remember to remove your Pork Fillet Escalope out of the packaging, pat dry and bring to room temperature
  2. Pre heat your griddle or heavy based frying pan until it sizzles when you add a drop of oil
  3. Season your Pork Fillet Escalope just prior to cooking
  4. Don't overcrowd the cooking base
  5. Massage a little goose or duck fat into the Pork Fillet Escalope to form a thin film
  6. Cook over high heat turning the Pork Fillet Escalope only once after a rich, golden crust has formed, reduce heat to medium when crust has formed
  7. Cook 3 to 4 minutes each side until your Pork Fillet Escalope is firm to touch
  8. Finish by adding a small knob of butter when frying or on the griddle and a turn of pepper
  9. Alternatively, season the Pork Fillet Escalope then dust with flour, then beaten egg, then Japanese panko breadcrumbs and shallow fry in vegetable oil for 3 to 4 minutes each side, drain on kitchen paper any excess fat then re season with salt and pepper for a schnitzel style escalope
  10. Leave to rest in a warm place for 3 to 4 minutes before serving
  11. The Pork Fillet Escalope will become more firm as it cooks, gently press with your thumb, the more spring back you get the hotter the protein cells have expand which means the more well done your meat is.