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Pork Neck Escalope Bolognese-Style

By chef Franco Luise

A classic Italian dish with tender pork neck, ham, Emmental and Parmesan, served with a fresh arugula salad.

18 min
Easy

5 min prep · 13 min cook

Pork Neck Escalope Bolognese-Style
739 kcal · per serving
Protein 52g Carbs 2g Fat 57g
Ingredients

What you will need

8 items · serves 1
  • Pork Neck 1 pcs
  • Ham 2 slice
  • Cheese slices 1 slice
  • Italian Hard Cheese 0.5 tbsp
  • Arugula / Rocket 0.5 pcs
  • Lemon 0.25 pcs
  • Olive Oil 0.5 tbsp
  • Vegetable oil 0.5 tbsp

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Method

Steps to cook

7 steps · 13 min cook

  1. Prepare the ingredients. Prepare the ingredients and preheat the oven to 220°C.

  2. Cut the pork neck. Cut the pork neck into halves.

  3. Fry the meat. Season the pork neck with salt and pepper. Heat oil in a pan. Fry the meat for 3 minutes on each side.

  4. Prepare the meat. Place the pork neck in a deep roasting pan. Top the meat with ham, Emmental and Parmesan. Optionally add a little olive oil.

  5. Bake the meat. Place the roasting pan in the oven and bake at 215°C for 7-10 minutes.

  6. Prepare the arugula salad. In a bowl, toss the arugula with squeezed lemon juice (without seeds), salt, pepper and olive oil.

  7. Serve. Serve.

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