These pork cutlets recipe can be made with either pork or chicken breasts.
written recipe:
In France that recipe is called escalope a la crème et aux champignons it is very famous in the Parisian region due to its simplicity. This dish can be served with your favorite pasta, rice, boiled potatoes or even green beans.
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Love the electroswing at the end π
can you use heavy cream instead of creme fraiche?
Do you think adding sherry or brandy would taste good?
I do have grape seed oil. I use it for seasoning cast iron. What does it do to the digestive tract? i could think that, mixed with butter, it would not keep the butter from scorching the pan. I used a mixture like that once and left the pan unattended for a minute. Ran back into the kitchen to take the pan outside. Opened the doors and turned on all the fans. But, the alarm company phoned almost immediately. I think I'll use olive oil and butter and stand over the pan.
What is the name of the pasta? I have to know, because I'm going shopping tomorrow and want to buy a package. If it is a ravioli, what is inside it? I would like to have a pack stuffed with potato. Later: Aah, the answer was provided 3 yrs ago by the chef. "…these raviolis were fillined woith ricotta cheese and mushrooms." Thank you. Now all l've go to shop for are mushrooms, yellow onions and active buttermilk to make creme fraiche. Still later… Heavy cream is now fermenting in "cultured buttermilk" which was pasteurized. I'm hoping the pasteurization was performed before the buttermilk was cultured, otherwise I might be wasting my time. There was no "active" buttermilk for sale in the three major grocery chains I visited. Found a cheese ravioli. Next afternoon: Franche came out very fine. But I botched this recipe! Overdid the reduction. Watch out on that step. It must be seconds for a slightly undone reduction (sauce is coming apart) to become a nonflaming batch of burnt onions and mushrooms.
What kind of cream is that???
Edit: Never Mind…
Just discovered this channel, some really simple, tasty recipes here. Tried this with pork last week, will be using chicken tonight
Tara fr Mauritius.u r awesome
Which recipe do you prefer? This or the Pork Medallions with Creamy Mushroom Port Sauce?
Made these tonight with some beautiful pork loin cutlets on sale. Very lean but with a gorgeous fat cap. Rendered the fat caps on their side while the onions cooked then proceeded with the recipe. Also let them rest in the sauce off the heat at the end. As Jacques Pepin would say "Scrumptious!" And I did make green beans…
If you only could get meat like that without going to a butcher!
meat is still raw. thats why he did not cut it
πβ€
All-purpose Cream is okay for subtitute?
Stephane, thank you! I just tried this and it was absolutely delicious, yet really quick and easy. I loved it. Any chance you could make anything from my favourite city in the world – Marseille? Not Bouillabaise but something basic? I happily eat just French (Marseille?) Pizza, Quiche, Baguettes and Sardines with relish when I'm there, but I'd love to see what you come up with. Do you love Marseille too?
Whooo it's even one pot!
I did this last night but deglazed with apple cider vinegar and then a shot of whiskey, then a lump of Stilton – tasted amazing πππ
Hello Stephane. That is another great video. At the risk of flattering you I think you are one of the best teachers on youtube. You make everything so simple and you are not even speaking your first language. Keep the videos coming
Looks deliciouse ππππ
Great recipe! Before I added cream I deglazed with some white wine.
Good grief you don't get Pork chops looking like that in a French supermarket The fat would have been cut off removing the taste
Is the pasta you're serving filled with potato? Cheese? Meat? I'm trying to figure out whether they're more like a Polish Perogie, or more like Ravioli. Thanks.
One of my favorites! C'est magnifique!
What was that white cream u addded
Looked like mayo
I did not understand what u called it
I make my own cream
I have a french name it's Monique π I love this recipe! Another great one! π
That looked like a 1/3 cup (6 tbls) of creme fraiche! I love creme fraiche, but… come on… !
I made this today for lunch, with real creme fraiche, "oh my, oh my!" This is so delicious! Thank you for a straightforward simple and delicious recipe. I served it with simple boiled potatoes and your ratatouille.
What can I use if I can't get cream fresh?
Stephane,
I cannot thank you enough for this wonderful recipe.
I made this dish for my dinner tonight, and it was delicious.
Even though we cannot get good quality pork here in the United States, the meat
Was still juicy and flavorful, thanks to the gentle cooking technique.
Itβs a perfect blend of good ingredients and simple preparation that make it so good and tasty.
Please keep the recipes coming, I enjoy your channel immensely.
Monsieur vous etes le meilleur Chef
The genious is in the simplicity. This looks mouthwatering fantastic.
I never new that you could make a sauce just out of creme fraiche 0_0. I always treated creme fraiche as something to give my sauce a little kick/finesse( a spoonfull or two π ). Thanks i will definetly try the pure creme fraiche π sauce.
Another fantastic and low-stress recipe.
French cooking is very new to me but this looks good! Subscribed! Look forward for more!
je rajoute souvent un petit peu de moutarde Γ l'ancienne dans mes sauces Γ la crΓ¨me, en fin de cuisson… miaaaaam.
I'm definitely doing this.
Where do you buy your creme fraiche in Sydney
Thats it im moving to france
cool
You didn't tell us what was inside the pasta. They looked so yummy next to the chops smothered in the sauce.
That looks really tasty. The sauce looks sublime. Hope you have a Happy New Year.
Quick, efficient, delicious.
Delicious…
Hi Chef! Could you make a video on how you prepare Daube?
God i want to make this!
Two questions: (1) Can I substitute sour cream for creme fraiche if I promise to constantly stir it? (2) Parsley? I thought for sure that the herbal addition was going to be tarragon. Can tarragon or any other herb(s) be substituted for parsley? And one observation: I wish we could get pork chops with that amount of fat on them here in the USA. They have made our pork so lean that it dries out completely just warming up to room temperature.
How do you make a crossandwich?