November 07, 2022

Spiced, Crispy Pork Escalopes by Sabrina Ghayour

By Online Provenance Butcher
Spiced, Crispy Pork Escalopes by Sabrina Ghayour

We're thrilled to share with you one of Sabrina Ghayour's recipes from her best selling book Persiana Everyday, which brings Middle Eastern flavours to your table everyday.

"This quick and easy take on a pork schnitzel is a great way to use an economical lean cut of pork while giving it a good injection of flavour and a lovely crunch to finish. Whether piled into a baguette or, my favourite, served with crispy french fries, lots of lemon juice squeezed over really brings out the flavours in the coating." Sabrina Ghayour


500g pork loin fillet
2 tablespoons plain flour
150g panko or other dried white breadcrumbs 1 heaped tablespoon dried oregano

1  heaped tablespoon garlic granules

2  teaspoons paprika

1 large egg
Vegetable oil
Maldon sea salt flakes and freshly ground black pepper Lemon wedges, to serve



Cut the pork fillet into 1cm-thick slices and gently beat them flat with your fist. Dust the escalopes with the flour on both sides. Mix together the breadcrumbs, oregano, garlic granules and paprika in a bowl and season very generously with salt and pepper. Beat the egg in a separate bowl.

Heat a frying pan over a medium heat, pour in about 2.5cm vegetable oil and bring to a gentle frying temperature (add a breadcrumb: if it bubbles without sizzling too much, the oil is hot enough). Line a plate with a double layer of kitchen paper.

One by one, dip each escalope in the beaten egg and shake off the excess, then dip in the breadcrumb mixture to coat, patting the crumbs on to the escalope to help them stick on both sides.

Add the escalopes to the hot oil (in batches if necessary to avoid overcrowding the pan) and gently fry for 2–3 minutes on each side until golden brown and cooked through.

Remove from the pan with a slotted spoon and transfer to the paper-lined plate to drain. Serve immediately with lemon wedges for squeezing over.