I’ve been meaning to write up this post for a few days now, but haven’t quite found the time to sit and type it up. The other day I went up to Bristol to meet up with a friend, and A Man agreed to cook tea for when I got home. My parents often buy him kitchen equipment for Christmas and birthdays, and one of these recent gifts was a meat tenderiser. It was generally agreed that, of all his utensils, a hammer is about as manly as it’s likely to get.
I have banned A Man from calling it a ‘Meat Hammer’, because it reminds me of this scene from the hilarious Dr Horrible’s Singalong Blog
Anywho, I digress. We were shopping at the weekend and A Man suggested he could make pork escalopes for dinner which was an excellent plan and what he did. They tasted so good – highly recommended!
Lemon and Rosemary Escalopes
Fresh breadcrumbs (use a cheese grater if you don’t have a food processor)
Zest of 2 lemons
1 sprig fresh rosemary
Salt and pepper
Juice of 2 lemons
1 small glass cider
- Slice the tenderloin into several pieces. Lay between two sheets of cling film or baking parchment and bash them to around 5mm thick.
- Add the lemon zest, rosemary and some salt and pepper to the breadcrumbs. Whisk the milk and eggs together.
- Dredge the escalopes first in flour, then egg and then breadcrumbs. Repeat the egg and breadcrumbs to ensure they are well coated.
- Heat a large frying pan with some olive oil and around half the butter. Place a plate to warm in the oven. Once the butter has melted and is foaming, cook the escalopes on both sides until browned, crispy and cooked through. Drain on kitchen roll and keep warm until ready to serve.
- Once all of the pork is cooked, melt the remaining butter and add the lemon juice and cider. Turn up the heat to reduce the sauce by half.
- Serve the escalopes with roasted onions and butternut squash wedges, and steamed sugarsnap peas.
- We had leftover pork that we couldn’t finish. It was absolutely fantastic chilled in a sandwich the next day!