Italian Pork Escalopes

Italian Pork Escalopes

serves 4

Ingredients:

2 tablespoons olive oil

4 garlic cloves, finely sliced

Small bunch of fresh sage leaves

4 pork escalopes, around 50g / 2oz each

4 slices Parma ham

4 tablespoons grated Gruyere cheese

Flour for dredging

150ml / 5fl oz crème fraiche

50g / 2oz spring onions, chopped

1 tablespoon white wine vinegar

salt and freshly ground black pepper

Preparation:

• Heat 1 tablespoon of the oil in a frying pan. Sauté the garlic and sage

leaves until golden brown. Remove and drain on kitchen paper. Cool,

reserving some for the garnish.

• Put each escalope between two pieces of cling film, and beat with a

rolling pin until very thin.

• Put a slice of ham, 1 tablespoon of the Gruyere and some of the garlic

and sage leaves on each escalope. Season with salt and pepper. Fold

the pork in half and season again. Flatten the open edges with a knife to

seal. Dust lightly with flour.

• Heat the remaining oil in a heavy frying pan over a medium heat. Cook

the pork for 3–4 minutes each side.

• Mix the crème fraiche, spring onions and vinegar together.

• Serve the pork, garnished with the reserved garlic and sage, and a

grinding of pepper, and accompanied by the crème fraiche mixture.