Stuffed Escalopes

⏳ Time

1 hour

🥕 Ingredients

🍽️ Servings

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 - 17.6 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 356°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.