A recipe by Gary Rhodes
These Pork escalopes are pan-fried in my special breadcrumbs, and finished with a tangy garlic and lemon butter. You can also serve them with spaghetti, tossing the pasta in the butter and adding lots of chopped basil and parsley.
Ingredients: Garlic butter: 4 oz (100g) butter; 2-3 garlic cloves, crushed; ½ onion, chopped; zest and juice of 1 lemon
Pork: 10 slices white bread, crusts removed, crumbed; 8-10 anchovy fillets finely chopped; 2 oz (50g) fresh Parmesan, grated; 2oz (50g) black olives, chopped; 8 x 3 oz (75g) slices pork loin; 2 tblsp plain flour; 2 large eggs, beaten; 1 tblsp olive oil; Knob of butter
- For the garlic and lemon butter, melt 1/2oz (15g) of the butter and fry garlic and onion for about 5 minutes. Add lemon zest and juice, cool. Beat the mixture into remaining butter and wrap in clingfilm. Roll the butter into a cylindrical shape and then refrigerate.
- For the pork, mix breadcrumbs with anchovies, Parmesan and olives. Season with pepper, put to one side. Place pork slices between 2 sheets of clingfilm, flatten with a rolling pin. Season pork, dust with flour, Dip in egg, coat in breadcrumbs. Criss cross with a knife to make grill-like markings.
- Heat oil and butter, fry pork for 2-3 mins on each side until golden. Top with a slice of garlic and lemon butter.