- 4 escalopes of pork, about 175g/6oz each
One of the most versatile types of meat, pork is economical, tender if cooked correctly, and…
- 100g fresh white breadcrumbs
- 50g parmesan, freshly grated
Parmesan is a straw-coloured hard cheese with a natural yellow rind and rich, fruity flavour. It…
- 6 sage leaves, shredded, plus extra for frying
Popular in both Italian and British cookery, sage has long, grey-green leaves with a slightly…
- 1 egg, beaten
The ultimate convenience food, eggs are powerhouses of nutrition, packed with protein and a…
- 5 ripe tomatoes
A member of the nightshade family (along with aubergines, peppers and chillies), tomatoes are in…
- 5 tbsp olive oil
Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…
- 2 tsp capers, chopped
Capers are the small flower buds of the Capparis shrub, which grows in the Mediterranean. As…
- lemon wedges, to serve
Oval in shape, with a pronouced bulge on one end, lemons are one of the most versatile fruits…
Season the pork all over. Mix the crumbs, cheese and sage on a plate. Pour the egg onto another plate and mix in some salt and pepper. Dip the escalopes first in the egg, then into the crumbs, pressing them on to coat evenly. They can be chilled for up to 24 hrs at this stage.
Pour boiling water over the tomatoes, leave for 1 min, then drain and peel. Quarter, scoop out and discard the seeds, then chop the flesh. Put the tomatoes into a small pan with 1 tbsp of the oil, salt and pepper. Bring to the boil, then simmer for 2-3 mins. Throw in the capers and keep warm.
Heat 2 tbsp oil in a small pan, throw in the sage leaves and fry until they start to crisp, 1-2 mins, then scoop out and drain on kitchen paper. Heat remaining 2 tbsp of oil in a frying pan, add pork and fry until browned (lift up a corner with tongs to check). Flip over and cook for 3-4 mins until done. Scatter with sage leaves, and serve with lemon wedges and the tomato sauce on the side.
Make it with chicken or make it and freezeSplit four chicken breast fillets almost in half and open them out. Bash with a rolling pin to flatten, then coat as above. The coated pork escalopes will freeze well uncooked, as will the tomato sauce. Defrost the escalopes in the fridge before frying.