16 Pork Leg Escalopes

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Availability: Out of stock

CODE: D2660
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Flash fry these lean, thin cut slices of free-range pork for just 30 seconds per side, for the juiciest, most tender results. Try adding a crumb coating for a tasty crunch!
  • Tender slices of free-range pork
  • Fully trimmed by our butchers
  • Perfect for quick lunches or suppers!
Box Contains:

    • 16 Pork Leg Escalopes, in packs of 2, 180g per pack

Frozen at the peak of perfection
-18°C. Once defrosted store between 0 - 5°C. Use within 24 hours
Nutritional Values (Typical per 100g)
Energy: 885 kJ / 213 kcal, Fat: 15.2g, of which Saturates: 5.1g, Carbohydrates: 0g, of which Sugars: 0g, Fibre: 0g, Protein: 19g, Salt: 0.15g
1. Prepare the meat
About 20 minutes before you start cooking, remove the defrosted meat from its vacuum packaging and pat dry with kitchen paper. Spread out your escalopes on a tray in a single layer. This will allow the meat to Èbloom' and come to room temperature.

2. Preheat your pan
Make sure your griddle or frying pan is preheated to a high temperature before you start to cook. It should be hot enough that you hear a sizzle when you place the meat into the pan. Using a pan which is not hot enough can cause toughness.
Brush oil directly onto the escalope.

3. To Cook
Fry the steaks for approx. 30 seconds per side. Turn your escalopes gently and only once to avoid letting out precious juices and drying out the meat. Be careful not to overcook.

4. Rest your meat
During resting the juices move evenly through the meat and its full flavour and tenderness develops. Place the escalope on a rack, cover loosely with foil and leave in a warm place for up to 3 min (e.g. a 60°C oven with the fan turned off).

5. Use a good steak knife and slice thinly across the grain.

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