Tuesday, July 1, 2008

Italian Pork Escalopes

Italian Pork Escalopes
serves 4

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 Gruyère cheese
flour for dredging
150ml/5fl oz crème fraîche
50g/2oz spring onions, chopped
1 tablespoon white wine vinegar
salt and freshly ground black pepper

• 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 Gruyère 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 fraîche, 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 fraîche mixture

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