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
- total
- Easy
- level
5 min prep · 13 min cook
What you will need
-
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
Cooking on the go? Open in the Goulash app to send these to your REWE, EDEKA or Knuspr basket.
Steps to cook
-
Prepare the ingredients. Prepare the ingredients and preheat the oven to 220°C.
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Cut the pork neck. Cut the pork neck into halves.
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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.
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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.
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Bake the meat. Place the roasting pan in the oven and bake at 215°C for 7-10 minutes.
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Prepare the arugula salad. In a bowl, toss the arugula with squeezed lemon juice (without seeds), salt, pepper and olive oil.
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Serve. Serve.
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