Pork Escalopes With Homemade Coleslaw Food

PORK ESCALOPES

Steps:

• Trim the fat from the pork loin escalope (as it will not render down during the cooking), then with the meat mullet flatten the pork until a thickness of 3mm is reached
• Place the escalope in a bowl and pour in the milk, let it rest for at least 10 minutes
• Meanwhile, prepare the aromatic breadcrumb, mixing in a large plate the breadcrumb with chopped garlic, fennel seeds, sweet paprika, chopped parsley, oregano and thyme
• Bread the pork escalope, one by one remove from the milk, retaining as much humidity as possible, and place in the aromatic breadcrumb, pushing down with the fingertips ensuring a strong breadcrumb covering.
• Place a large frying pan (skillet) on the heat and pour in the oil, once hot shake of the excess breadcrumb from the escalope and carefully place in the pan.
• Cook until golden on both sides, then place on a few sheets of kitchen paper and season with salt and pepper before serving

LEMON, GARLIC, AND THYME PORK ESCALOPES

Steps:

• 1. Mix together the breadcrumbs, lemon zest, garlic and thyme. Season and spread out on a large plate. 2. Sprinkle the flour on a separate plate and season. 3. Mix the eggs and milk in a shallow bowl. 4. Trim the fat from the steaks and one at a time place between two sheets of greaseproof paper, then use the base of a pan to flatten to 5mm (¼in) thick. Dip in the flour, then dip it in the egg wash, and then coat it in the breadcrumbs. Dip and coat the pork a second time, so that it's well coated with seasoned crumbs. 5. Repeat with the remaining pork steaks. 6. Heat a large frying pan over a medium heat and melt half the butter and add a drizzle of olive oil. When the butter is foaming, add the escalopes (you may need to do this is batches) and cook for about 4-5 minutes, or until golden brown, then turn them over and cook on the other side. They are cooked if the juices run clear when the pork is pierced with a skewer. Serve immediately with coleslaw and a crisp green salad.

5 INGREDIENT COLESLAW (FOR PULLED PORK)

Steps:

• In a large serving bowl, whisk together the mayo, vinegar, honey, green onions, salt, and pepper.
• Add the coleslaw mix and stir until well combined.
• Let sit in the fridge for 2-4 hours before serving (the flavors get better. Be sure to taste and adjust the salt and pepper to your preference before serving.

TANGY COLESLAW FOR PULLED PORK

Steps:

• Combine cabbage and red onion in a large bowl.
• Stir sugar, vinegar, vegetable oil, salt, dry mustard, and celery seed together in a saucepan. Bring to a boil; remove from heat.
• Pour sugar and vinegar mixture over the cabbage and red onion. Toss mixture. Let cool, about 10 minutes. Refrigerate for at least 1 hour.

PULLED-PORK SANDWICHES WITH COLESLAW

Steps:

• In a bowl, combine cabbage, carrot, vinegar, and oil; season with salt and pepper. Let coleslaw stand 5 minutes. In a small saucepan, combine barbecue sauce and pork. Cook over medium-high until warmed through, about 5 minutes. Serve pork on buns with coleslaw.

LEMON, PARMESAN & PINE NUT CRUMBED PORK ESCALOPES

Steps:

• Trim the fat from the steaks, then place, one at a time, between 2 pieces of baking parchment and bash with a rolling pin or meat mallet until about 5mm thick. Set aside.
• Put the bread, lemon zest, Parmesan, pine nuts and rosemary leaves in the bowl of a food processor and blitz to a fine crumb. Transfer to a shallow bowl.
• Spread the flour onto a plate and put the egg in a shallow bowl. Season the pork, then dust in flour. Dip each steak into the egg, then press into the crumbs, coating evenly. Heat the oil in a large frying pan and cook the pork for 2-3 mins each side until golden and crunchy. Serve immediately with lemon wedges.