Italian pork escalopes recipe

Ingredients (nutrition)

• 4 finely sliced garlic cloves
• 1 bunch of sage leaves
• 2 tablespoons olive oil
• 4 pork escalopes
• 4 slices Parma ham
• 4 tablespoons grated Gruyere cheese
• salt and ground black pepper to taste
• flour for dredging
• 5 fl oz creme fraiche
• 1 tablespoon white wine vinegar
• 2 1/2 oz chopped spring onions

Preparation (instructions)

1. Saute garlic and sage leaves with 1 tablespoon of oil in a frying pan until golden brown.
2. Remove and drain on kitchen paper towel.
3. Place each escalope between cling film and beat with a rolling pin until flat.
4. Place a slice of ham, 1 tablespoon of the Gruyere and some garlic and sage leaves on each escalope.
5. Season well with salt and pepper.
6. Fold pork in half and season again with salt and pepper.
7. Flatten the open edges with a knife to seal.
8. Sprinkle lightly with flour.
9. Heat remaining oil in a frying pan over a medium heat.
10. Cook pork for 4 minutes each side.
11. To make the sauce, combine creme fraiche, vinegar and spring onions in a bowl.
12. Serve pork with the sauce mixture.

Servings: 6

Main Courses meats recipes: Beef, Veal, Pork, and other games