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Nutrition: per serving

  • kcal522
  • fat27g
  • saturates7g
  • carbs23g
  • sugars4g
  • fibre2g
  • protein48g
  • salt1.29g
    low
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Method

  • step 1

    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.

  • step 2

    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.

  • step 3

    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.

RECIPE TIPS
MAKE IT WITH CHICKEN OR MAKE IT AND FREEZE

Split 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.

Recipe from Good Food magazine, June 2006

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Comments, questions and tips (4)

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Overall rating

A star rating of 4.8 out of 5.6 ratings

Efg. Chappers

A star rating of 5 out of 5.

Delicious recipe, the meat had a perfectly crisp coating and stayed moist inside and the tomato and caper sauce complimented it really well, we had ours with wedges and salad which accompanied the dish nicely

cakeanyone

A star rating of 5 out of 5.

Pork was lovely and succulent (didn't make the tomato and caper tho sauce as we love a cream sauce).

vivians49

A star rating of 5 out of 5.

I did this with chicken and put dried sage in the breading. Very pleased with the result. Rave reviews at the table. Next time I will try the recipe with pork.

helenweir

A star rating of 4 out of 5.

Very nice. We dipped the pork into flour before the egg as we find that helps the breadcrumbs stick.

Worked fine with dried Sage as we couldn't get fresh.

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