Kitchen Manager

Escalope de Porc à la Normande (Pork Scallops with Apples)

On Cooking: A Textbook of Culinary Fundamentals, Sixth Edition

Chapter 17 (pp 406)

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Measurement

Yield Serving Size # of Servings

28 oz 7
oz 4

Ingredients

pork loin, boneless (scallops, 3 oz. (90 g) each, pounded thin) 8

ea

flour, all purpose 2

ea

clarified butter 2
fl oz

apple (peeled, sliced) 6

oz

White Stock (veal) 4

fl oz
 apple juice 4
fl oz

cream, heavy 6
fl oz

nutmeg, ground (freshly ground) to taste

salt to taste

pepper, black to taste

Lyonnaise Potatoes as needed

beans, green (steamed) as needed

Directions
1. Dredge the pork scallops in flour and shake off the excess.

2. Heat the butter in a medium sauté pan over medium-high heat. Add the pork scallops to the pan without overcrowding.

3. Lightly brown the pork scallops on one side. Turn and brown on the other side. Remove the pork scallops from the pan and keep
warm.

4. Add the apple and sauté until tender without browning.

5. Add the stock and juice and reduce au sec.

6. Add the cream and nutmeg. Reduce until the sauce reaches nappé consistency. Adjust the seasonings.

7. Return the pork scallops to the pan along with any accumulated juices. Warm the pork scallops in the sauce for a few seconds.

8. Serve two pork scallops per portion, garnished with the sauce, Lyonnaise Potatoes and steamed green beans.

Nutrition Facts
Approximate value per serving:
Calories
13862.87 kcal
Total Fat
1107.67 g
Calories from Fat
9969.1 g
Saturated Fat
386.98 g
Trans Fat
0
g
Cholesterol
3304.76 mg
Sodium
3182.03 mg
Total Carbohydrates
191.64 g
Protein
741.04 g
Vitamin A
78803.75 IU
Vitamin C
133.4 mg
Iron
50.71 mg
Calcium
1926.67 mg

One or more of your ingredients does not have USDA nutritional information and is not calculated in the nutritional analysis.