Pork escalopes with parsley and capers

Recipe from: 16 November 2015
recipe, pork, dinner,easy weekday meal

Ingredients 8
Servings 1
Minutes 00:15

Ingredients

Serving Change
  • 400
    g
    pork fillet
  • flour
  • 2
    Tbs
    butter
  • 2
    Tbs
    sunflower oil
  • 2
    Tbs
    capers, drained
  • 1/2
    cup
    dry sherry
  • 2
    Tbs
    red wine vinegar
  • 10
    g
    finely chopped flatleaf parsley leaves
 

Method

00:15
 
Cut the pork fillet into 50g portions. Cover a wooden board with clingwrap and top with a piece of the fillet (round, cut side facing upwards). Cover the pork with another piece of clingwrap and, using a rolling pin, beat until thin and flat and resembling a schnitzel.

Dust the pork fillets with flour and season well.

Heat the butter and oil in a large, heavy-based frying pan that will accommodate all four escalopes.

Fry the escalopes for 1–2 minutes on one side, turn and fry for another 1–2 minutes on the other side. Add the capers, sherry and red wine vinegar and allow it to bubble up. Remove from the heat, stir through the parsley and serve immediately.

Words and image:Fairlady
magazine

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Read more on: dinner  |  recipe  |  easy weekday meal  |  pork
 

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