Pork Escalopes Food

CHARGRILLED PORK ESCALOPES

Steps:

• Place the pork escalopes between 2 large pieces of greaseproof paper or clingfilm, then bash well with a rolling pin until ½cm thick.
• Pick the thyme leaves into a pestle and mortar and finely grate in the lemon zest. Peel and add the garlic, then add a small pinch of sea salt and black pepper. Bash well, muddle in a splash of olive oil, then pour the marinade over the pork escalopes, turning them over until coated.
• Bring a large pan of water to the boil. Pick the mint leaves and set aside, then add the stalks to the pan along with the new potatoes. Cook for 10 to 15 minutes, or until tender, adding the peas, broad beans and broccoli for the final 2 to 3 minutes.
• Meanwhile, squeeze the juice from ½ the lemon into a large bowl, then add 1 tablespoon of extra virgin olive oil. Finely chop and add most of the mint leaves, reserving a few pretty ones. Finely slice and add the chilli, grate in 20g of pecorino, then mix well.
• Drain the veg, removing and discarding the mint stalks. Quarter the potatoes, carefully peel off the skin from the larger broad beans, then add all of the veg to the dressing. Toss well to coat, then transfer to a large serving platter.
• Preheat a griddle pan over a medium heat.
• Once hot, add the pork escalopes to the griddle and cook for 2 minutes, or until cooked through, turning halfway.
• Transfer to the serving platter, scatter over the reserved mint leaves, shave over the remaining pecorino, then tuck in.

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, 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.

PORK ESCALOPES WITH HOMEMADE COLESLAW

Steps:

• Heat the oil in a frying pan; add the garlic and cumin. Cook for 2 minutes. Shred the cabbage, slice the onion, grate the carrot; put in a bowl. Add the mayo and yoghurt, stir in the garlic and cumin. Season, mix, and set aside.
• Place each steak between 2 sheets of clingfilm; bash with a rolling pin. Put the egg and breadcrumbs on 2 plates. Dip the steak in the egg, then coat in crumbs.
• Heat the oil in a frying pan; cook the pork for 4 minutes each side. Add the parsley; serve with coleslaw and bread.