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

Pan-fried pork 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.
  • 35 minutes
  • Prep time15 minutes
  • 2 portions
recipe image Pan-fried Pork Escalopes Recipe with Leeks and Blood-Red Orange


  • blood orange zest from a small blood orange
  • 1 tbsp plain flour
  • 2 pork escalopes weighing approx. 100 g each
  • salt
  • pepper
  • 60 grams Bertolli Margarine Spread
  • 1 small leek trimmed & finely chopped
  • 4 fresh thyme sprigs
  • segments of 2 small blood oranges plus extra to serve
  • 50 ml white wine
  • juiced of 0.5 small blood orange

Nutritional Guidelines
(per serving)

(Nutrition information is calculated using an ingredient database and should be considered an estimate.)


  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 margarine spread in a frying pan, add leeks and sweat for a minute, remove and set aside.
  4. In the same pan, melt the remaining Bertolli margarine spread 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 margarine spread, 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.