Categories: July

Ingredients

• 4 x 125g pieces pork fillet
• 2 large eggs
• 4 anchovy fillets in oil, drained and finely chopped
• handful fresh flatleaf parsley, chopped
• 60g plain flour
• 100g freshly grated Parmesan
• 4 tbsp vegetable oil
• 4 tbsp olive oil
• 60g butter
• 2 tsp white wine vinegar
• 1 lemon, cut into wedges, to serve
• rocket leaves, dressed with olive oil and seasoned, to serve

Directions

1. To make the escalopes, make a slit in the side of each pork fillet, cutting about two-thirds of the way through the meat and open each out like a book. Working with 1 piece at a time, place between 2 sheets of cling film. Using a rolling pin, gently bash out the meat so it is about 1/2 cm thick and the size of a side plate.

2. Break the eggs into a bowl and beat lightly with a fork. Stir in the anchovies and most of the parsley, season with plenty of black pepper. Put the flour onto a baking tray and sprinkle the Parmesan on to another.

3. Heat a large frying pan over a high heat and add 2 tablespoons each of vegetable and olive oil. Dip 1 pork escalope into the flour until evenly coated, then into the egg mixture, and finally into the Parmesan so that it takes on a light but even coating. Repeat with a second escalope. Place them both into the hot frying pan, reduce the heat to medium-high and cook for 1-2 minutes each side, until crisp, lightly golden and cooked through. Transfer to a warmed serving plate and keep warm. Add the remaining oils to the pan and repeat the process with the last 2 escalopes.

4. Pour away any oil from the pan, add the butter and when it has melted, pour in the white wine vinegar, tilting the pan to ensure that the juices combine. Add the remaining parsley and season to taste.

5. Pour the sauce over the escalopes and serve garnished with lemon and some rocket that has been dressed with a little olive oil and seasoning.

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