toodle.
Websites
Competitions Time
Competitions Whale
Directive Watch
FlyPigeonFly
Sheffield Gigs
Strike Calendar
Toodle
Other Projects
Amazingly Fresh Deals
Recipe Search
Maps
Historic Pubs
Places
Open Source Projects
Pork Escalope
Pan-fried oat-crusted pork escalope served with a creamy sautéed apple and butternut squash sauce.
Quick
Pork
Main Course
High Protein
Estimated Nutrition
Calories
1185.4
kcal / serving
1185.4 kcal total
Carbs
71.2
g
per serving
71.2 g total
Fat
76.5
g
per serving
76.5 g total
Protein
52.8
g
per serving
52.8 g total
Cook Time
20
minutes
Serves
1
person
Dietary
Vegetarian
Vegan
Dairy Free
Gluten Free
Ingredients
Dairy
1
piece
Egg
beaten
45
ml
Double Cream
Fruits
0.5
piece
Apple
cored and sliced
GrainsCereals
50
g
Oats
50
g
Breadcrumbs
Liquids
45
ml
White Wine
Meat
1
piece
Pork
escalope
OilsFats
30
ml
Olive Oil
Vegetables
50
g
Butternut Squash
chopped
Method
1
Mix the egg, 50g oats, and 50g breadcrumbs in a bowl.
2
Dip the pork in the mixture to coat thoroughly.
3
Heat 15ml of olive oil in a pan and fry the pork for 5 minutes per side.
4
Sauté the apple and 50g butternut squash in 15ml of olive oil for 10 minutes.
5
Pour in 45ml of cream and 45ml of wine then reduce into a sauce.
6
Serve the pork on top of the creamy vegetable sauce.