Pork escalopes with parsley and capers

Fairlady
4 servings Prep: 15 mins, Cooking: 20 mins
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Sure to be a new family favourite.

By Food24 April 26 2017
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Ingredients (8)

400 g pork fillet
flour
2 Tbs butter
2 Tbs sunflower oil
2 Tbs capers — drained
1/2 cup sherry — dry
2 Tbs vinegar — red wine
10 g fresh parsley — finely chopped
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Method:

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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