Friday, 16 October 2015

pork escalopes with sage recipe

450g (1 lb) pork fillet
100g (4 oz) fresh brown breadcrumbs
30 ml (2 tsp) fresh sage or 10 ml(2 tsp) dried
grated of 1 lemon
1 egg, beaten
75g (3 oz) , butter, melted lemon wedges, to serve

1. Using a sharp knife, trim any excess fat from the pork filet and cut the meat into 5mm slices.

2. Beat out into even thinner slices between two sheets of grease proof paper, using a meat mallet or rolling pin.

3. Mix together the breadcrumbs, sage and grated lemon ride. Dip the escalope’s into the beaten egg, then coat with the breadcrumb mixture.

4. Lay the pork escalope in the base of a grill pan lined with foil and brush with melted butter.

5. Grill for about 3 minutes each side, turning once. Serve with lemon wedges

Prep Time:     25 minutes 
No of Serves: 3 Members