Pork escalopes cooked in marsala
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Serves:     people


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  1. Rinse the pork loin and pat dry with kitchen paper.
  2. Cut the meat into 2.5cm slices. Put each slice into a piece of cling film and flatten it with a rolling pin to make escalopes.
  3. In a small bowl, mix the flour with a pinch of salt and grind of black pepper. Coat the pork slices in the seasoned flour, dusting off any excess.
  4. Melt the butter with the oil in a large frying pan. Add the meat slices and cook for 2 minutes on each side.
  5. Pour in the marsala and bring to a simmer. Turn the heat down and continue simmering gently for a further 15 minutes until the sauce turns sticky.
  6. Serve immediately

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