Pork escalopes with breadcrumb and parsley crust

Flattening meat helps it to cook quickly and evenly; this is also a good
Pork escalopes with breadcrumb and parsley crust
technique to try with chicken, turkey, and veal.
INGREDIENTS
75g (21⁄2oz) breadcrumbs, toasted
handful of flat-leaf parsley, finely chopped
salt and freshly ground black pepper
2 large pork steak fillets, 175–225g (6–8oz) each
1–2 eggs, beaten
1–2 tbsp plain flour
1–2 tbsp olive oil
1 small glass of dry white wine
METHOD
1 In a bowl, mix the breadcrumbs and parsley, and season well with salt and pepper.
Halve each piece of pork, then sandwich each one between two sheets of cling film.
Bash with a meat mallet or the side of a rolling pin until thin and of an even thickness.
Season well with salt and pepper.
2 Put the egg, flour, and breadcrumbs each on separate plates. Coat each piece of pork first
in the flour, then the egg, and lastly the breadcrumbs. Heat half of the oil in a large non-stick
frying pan over a high heat. Add 2 of the pork escalopes, and cook for 3–4 minutes on each
side until golden and cooked through. Remove from the pan, sit on kitchen paper, and set aside
to keep warm while you cook the remaining 2 escalopes. Keep warm while making the sauce.
3 To make the sauce, tip the wine into the same frying pan, and scrape up all the crispy bits
from the bottom with a wooden spoon. Let simmer until the alcohol has evaporated, then pour
over the pork. Serve immediately.
GOOD WITH A spinach and tomato salad, or rocket drizzled with a little lemon juice.

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