Recipes · Slimmingworld

Breaded Pork Escalopes with Shallot, Balsamic and Mustard Gravy 

Breaded Pork Escalopes with a Shallot, Balsamic and Mustard Gravy – serves 4
Ingredients for Escalopes 

4 large slices wholemeal bread made into fine – medium breadcrumbs, seasoned with salt and pepper 

1 beaten egg

4 pork loin steaks with fat trimmed and then butterflied by slicing almost all the way through horizontally and spread open. 

Butter frylight 


Dip steaks in egg and then into breadcrumbs to coat thoroughly 

Place on a greased baking tray and spray with frylight. Cover and set aside in fridge until ready to bake. Bake in pre heated oven – gas 5 until golden and Crispy – apx 25 -30mins

Serve with:

Shallot, balsamic and mustard gravy 


1 small bag of shallots peeled and cut in half

1/2 pt chicken stock 

5 tbsp balsamic vinegar

1 tbsp Worcester sauce

1 tsp French mustard

Fresh ground salt and pepper

1 tbsp brown sugar or sweetener (optional) 


Sauté shallots in non stick frying pan on low heat using butter frylight for 20mins. Add stock, Worcester sauce, balsamic, cover and simmer until shallots are soft. Stir in mustard thoroughly, cook for further 5 mins, add sugar if required, and season to taste. Add more water if needed. 

Serving suggestion; steamed green beans, new potatoes and carrot batons

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