Pork Escalope

Free-Range Pork Escalopes – Tender, Lean, and Perfect for Quick Gourmet Meals

Our pork escalopes come from the topside of the leg of free-range, outdoor-bred pigs. Each muscle in the leg works differently as the animal roams. This makes the meat lean, tender, and packed with flavour. Thinly sliced and versatile, these escalopes are perfect for Italian, German, French, and Austrian dishes that traditionally call for veal.

Cooking Instructions

Classic Escalope Preparation

1. Optional tenderizing: Place slices between layers of cling film or greaseproof paper and lightly beat to even thickness.
2. Coating: Dredge in flour, dip in beaten Egg, and coat with breadcrumbs for a crisp exterior.
3. Frying: Heat a frying pan with 2 tablespoons of olive oil and 50g of Butter. Fry escalopes over medium-high heat for 1.5–3 minutes per side until golden brown.

Resting

• Once cooked, place the escalopes in a warm oven at 80–90°C for 5 minutes while preparing a sauce or vegetables.

Escalope alla Marsala Sauce

• For 2 people: Pour 175ml of Marsala wine or medium sherry (Amontillado works beautifully) into the frying pan.
• Add a splash of balsamic vinegar and season with salt and pepper.
• Bubble for 1–2 minutes until slightly syrupy, then pour over the rested escalopes. Serve with sautéed potatoes and garlic green vegetables for a classic, restaurant-style meal.

Why Choose Northfield Farm Pork Escalopes?

• Outdoor-bred, free-range pigs for superior flavour and texture.
• Lean yet juicy meat perfect for quick midweek meals or gourmet dinner parties.
• Excellent alternative to veal in traditional European recipes.
• Available for national delivery, local collection, or from our farm shop in Rutland and Borough Market stall.

Suggested Pairings

• Pair with our Free-Range Pork Mince for meatball dishes or Pork Belly for slow-cooked sides.
• Serve alongside Grass-Fed Beef Steaks or Lamb Loin Chops for a mixed-protein gourmet dinner.