Pork Escalopes
Serves 4
Ingredients
Method
4 Boneless Pork Steaks
¼ tsp Salt and Pepper (to your taste)
50 g Breadcrumbs (Panko)
1 tsp Sage (Dried)
1 Eggs (Lightly Whisked)
25 g Butter
1 tbsp Sunflower Oil
1 tsp Plain Flour
300 ml Tomato Passata
150 ml Vegetable Stock (Fresh)
¼ tsp Sugar (Granulated)
1 tbsp Pernod
¼ tsp Salt and Pepper (to your taste)
Place the steaks between two sheets of non stick baking parchment and beat flat with a rolling pin.
Season on both sides with salt and pepper.
Mix together the breadcrumbs and sage. Dip the steaks in the beaten egg, then toss in the breadcrumbs and sage mixture to coat.
Heat the butter and oil mixture in a frying pan. Fry the pork gently on both sides until tender and browned. Drain well and keep warm.
Add the flour to the pan and cook for 1 minute. Stir in the passata, stock, sugar, Pernod, salt and pepper. Bring to the boil, then simmer for 5 minutes. Pour into a jug and serve with the pork.
Saute potatoes and creamed spinach are particularly good accompaniments for this dish.