- 2 pork escalopes
- Sea salt and freshly ground pepper
- 1 mug breadcrumbs
- 1 sprig fresh rosemary, finely chopped
- 4 garlic cloves, finely chopped
- 1 egg, whisked
- A few sloshes of olive oil
- 400g mushrooms, thinly sliced
- 150ml white wine or cider
- 150ml cream
- 1 lemon
- A handful of fresh parsley, finely chopped
Lovely with steamed broccoli and
1. Season the pork with salt and pepper. Place between two sheets of parchment paper. Bash with a rolling pin till flattened to about 2cm thickness.
2. Mix the breadcrumbs with rosemary and half the garlic in a shallow dish.
3. Place the egg in a separate shallow dish. Dip each escalope into the egg first, then coat in the breadcrumbs.
4. Repeat once if there’s enough egg left to do so. Set aside.
5. Get a large frying pan hot for your mushrooms. Sizzle in a little olive oil till golden. Swirl in the garlic.
6. Cook a for a sec. Pour in your wine or cider. Let it reduce right down till it’s nearly evaporated. Swirl in the cream. Let it bubble away over low heat for a couple of mins, till thickened a little. Season with a good hit of pepper and a little salt. Taste.
7. Adjust seasoning as needed.
8. Cook your breaded escalopes in a large, hot frying pan generously glossed with oil. Sizzle over medium-high heat till you have a crisp, golden crust on each side.
9. Once cooked, finish the pork with a dusting of sea salt, lemon zest and a squeeze of juice. Warm your mushrooms back up. Finish with parsley and serve alongside the pork.