Stuffed Escalopes
Main Dishes • European
Description
In this recipe, I used a part of the pork leg. It was a nice piece of fillet that I sliced into pieces. Ideally, you can freeze it a bit to make it easier to cut. There is no need to pound the meat! A vegetable side dish and sweet potatoes pair well with this.
Ingredients
- Pork Blood 20 oz
- Ground Black Pepper a pinch
- Salt a pinch
- Dijon Mustard 1 tablespoon
- Mayonnaise 1 tablespoon
- Paprika 1 teaspoon
- Grill Meat Spice Blend to taste
Step-by-Step Guide
Step 1
Slice the meat into thin pieces about 1–1.5 cm thick to get neat, preferably even pieces.
Step 2
Mix the spices, mustard, and mayonnaise in a bowl, coat the meat with the mixture, and let it marinate for half an hour.
Step 3
Preheat the oven to 355°F. Heat a skillet over high heat and (without adding oil!) sear the meat in batches: place a piece with a fork on one side, press it evenly along its length, and after a second, flip it to the other side. The meat will turn slightly white, indicating that it is 'sealed.'
Step 4
Place the sealed pieces on a baking sheet, pour in a little warm water, and top the meat with mayonnaise to taste. Bake for 40–45 minutes depending on the thickness of the pieces.
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