Mon, 23 October 2017
(Serves 6)
I simply adore pork but it can be very dry if cooked incorrectly. This crust gives protection to the meat and also gives another dimension to the dish.
6 pork escalope’s (5ozs/150g each) (cut a pork steak into slices approx 1 inch thick)
4ozs/110g plain flour
7ozs/200g fine breadcrumbs
3ozs/75g grated parmesan cheese
2 dessertspoons of chopped parsley
2 eggs beaten with a little milk
Seasoning-Salt & Pepper
Sunflower oil
Preheat oven to 190C/375F/Gas Mark 5
In a large bowl mix the breadcrumbs, parmesan cheese and chopped parsley together.
In another bowl mix the two eggs with a little milk to achieve a coating consistency
In the final bowl prepare some seasoned flour by adding a little salt and pepper to plain flour.
Place each piece of pork between two pieces of cling film and using a meat hammer or alternatively a large rolling pin, batten out the meat to a very thin piece (about 1cm thick)
Dip the pork in the seasoned flour first, then in the egg wash mixture and finally in the parmesan infused breadcrumbs.
Heat a large pan and add a little oil to the pan.
Pan fry the escallops of pork on either side for 3-4 minutes or until golden brown and then transfer to the oven for 10-12 minutes or until cooked though.
Serve with Mint infused sugar snap peas.
8ozs/225g sugar snaps peas
1 dessertspoon of fresh mint-chopped finely.
2ozs/50g butter
Bring to the boil a large saucepan of salted water.
Plunge the peas into the saucepan and boil for 3-4 minutes until they are just about to soften.
Strain off the water, season with a little black pepper.
Add the butter and freshly chopped mint and serve immediately.
Wed, 4 March 2026
Chef: Simon O’Connell
View More.
