Pan-fried Pork Escalopes Recipe with Leeks and Blood-Red Orange

  • Prep
    15 mins
  • Cook
    20 mins
  • Serves
  • Skill

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
  • salt
  • pepper
  • 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


  1. Combine zest, flour, some salt & black pepper and set aside.
  2. On a board, flatten the pork escalopes and coat with the flour mixture, shaking off the excess and set aside.
  3. 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.
  4. 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.
  5. 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.
  6. Remove the meat, place on a serving dish and pour over the sauce. Serve immediately with fresh blood-red orange segments.