Pan-fried Pork Escalopes Recipe with Leeks and Blood-Red Orange
Escalopes, or scaloppini, are very popular in Italy for a quick and easy meal. As an alternative to the traditional style, this Italian-style pan-fried pork escalopes recipe uses fresh thyme and delicious Sicilian blood-red oranges to add a tangy kick. Blood-red oranges are only in season during January & February, but luckily you can substitute regular oranges. Bertolli with Butter gives the pork escalope a nice golden colour plus adding a vegetable like leeks completes the meal. Don’t forget to serve with lots of good crusty bread to mop up the delicious sauce.
- 2 servings
- zest of 1 small blood orange
- 1 tbsp plain flour
- 2 pork escalopes, weighing approx. 100 g each
- 60 g Bertolli with Butter & extra knob
- 1 small leek, trimmed & finely chopped
- 4 fresh thyme sprigs
- segments of 2 small blood oranges plus extra to serve
- 50 ml white wine
- juice of 0.5 small blood oranges
- Combine zest, flour, some salt & black pepper and set aside.
- On a board, flatten the pork escalopes and coat with the flour mixture, shaking off the excess and set aside.
- On a medium heat, melt 30 g of Bertolli with Butter in a frying pan, add leeks and sweat for a minute, remove and set aside.
- In the same pan, melt the remaining Bertolli with Butter on a medium to low heat, add thyme and leave to infuse for a minute. Increase the heat, add the meat slices and seal well on both sides. Keep moving the meat around the pan to avoid burning.
- Pour wine, increase the heat and allow to evaporate by about half. Return leeks to the pan, add orange segments, orange juice a knob of Bertolli with Butter, cook for a minute or so until the sauce begins to thicken slightly.
- Remove the meat, place on a serving dish and pour over the sauce. Serve immediately with fresh blood-red orange segments.