Escalope with mayonnaise

Ingredients for making escalope with mayonnaise

  1. Pork (escalope) 500 grams or to taste
  2. Mayonnaise (bold) to taste
  3. Salt to taste
  4. Ground black pepper to taste
  5. Vegetable oil 2 tablespoons or as needed
  6. Parsley (for serving) to taste
  • Main Ingredients
  • Pork, mayonnaise, salt, black pepper, vegetable oil, parsley
  • World CuisineFrench Cuisine


A kitchen knife - 2 pieces, a cutting board - 2 pieces, paper kitchen towels, a large plate, an oven, a stove, a frying pan, a non-stick or heat-resistant baking dish, plastic wrap, a kitchen hammer, a kitchen spatula, a tablespoon, kitchen gloves, a plate.

Preparation of escalope with mayonnaise:

Step 1: prepare the meat.

What is an escalope? These are even, rounded seams, shredded from calf or pork tenderloin, as well as other parts of the pulp across the fibers 1 cm thick. Therefore, if you have purchased a whole piece of meat, you can cut it yourself. Are the slices prepared? Then everything is very simple, wash them, dry with paper kitchen towels, take turns on a cutting board, cover each with plastic wrap and lightly beat off with a kitchen hammer, so that the thickness of the layers decreases up to 5 millimeters. After that, sprinkle the escalopes from all sides to taste with salt, black pepper, put them on a plate and leave them in that form on 15 minutes.

Step 2: fry the escalopes.

Next, turn on and preheat the oven up to 180 degrees Celsius. When the meat is infused, put the pan on a strong fire and pour a couple of tablespoons of vegetable oil into it. After a few minutes, lower the beaten escalopes into the preheated fat and fry them over high heat until half-cooked, to each side will take about 2 minutes each. As soon as the pieces are browned and covered with a dense golden crust, with the help of a kitchen spatula we transfer them into a non-stick or heat-resistant baking dish so that they lie in an even layer, and proceed to the next step.

Step 3: bake the escalopes.

We grease each escalope with the desired amount of fat mayonnaise and, if the oven is hot, put in a form with meat about 10-12 minutes or bake them until a light yellowish crust. As soon as the top layer is browned, put on the kitchen gloves, rearrange the fragrant dish on a cutting board, previously laid on the kitchen table, and let stand in this form 2 minutes.

Step 4: prepare the parsley.

Meanwhile, we wash the parsley under trickles of cold running water. We dry the greens with paper kitchen towels, put them on a clean cutting board and chop them finely with a new knife.

Step 5: serve the escalope with mayonnaise.

Escalope with mayonnaise is served hot as a main course. Using a kitchen spatula, the meat is distributed on plates at the rate of 1 piece - 1 serving. Then, slices are sprinkled with fresh finely chopped greens of dill, parsley, cilantro, basil or green onions. This yummy is served simply with fresh bread, pita bread, pastries or complemented with a side dish: baked, stewed or fried potatoes, mashed potatoes, boiled or steamed rice, pasta, cereals from various cereals, sliced ​​from fresh, pickled, as well as pickled vegetables and salads. . Hearty, fast and inexpensive! Enjoy it!
Enjoy your meal!

Recipe Tips:

- very often, for each piece of fried meat, about 1/2 teaspoon of garlic squeezed out through a press is spread, then a layer of mayonnaise is applied and only then baked;

- mayonnaise can be mixed with finely chopped greens of dill, parsley, cilantro, basil, lemongrass, green onion or spinach;

- sometimes the meat before frying is insisted in onion-vinegar marinade, as on barbecue. You can withstand it in this mixture for 1 to 6 hours, after which the pieces acquire a light sourish flavor and a delicate vegetable aroma. Then the slices are dried with paper towels and cooked as described in the recipe, and the onions are sautéed and served as a side dish;

- both sunflower and olive oil are suitable for frying;

- the set of spices is not fundamental, season raw beaten escalopes with any spices that are suitable for meat dishes: garlic pellets, nutmeg, turmeric, cinnamon, coriander, paprika, oregano, cumin, cloves, as well as all kinds of dried peppers, red, chili, white, fragrant and others.