Martin Wishart's pork escalope recipe combines elements of croque-monsieur (a fried cheese and ham sandwich) with Wiener Schnitzel (a breaded and fried veal escalope) to make something new and altogether delicious. The tangy flavour of the Emmental cheese enhances it quite spectacularly.
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Place three wide, deep dishes on the worktop. Put the flour in one, then crack the eggs into the second and whisk them with a pinch of salt. Spread out the breadcrumbs evenly in the third dish
60g of plain flour
100g of Panko breadcrumbs
Place four of the escalopes on a chopping board, lay a slice of ham and then one of cheese on top of each, then lay the remaining escalopes on the cheese to form a sandwich
4 slices of smoked ham
4 slices of Emmental
8 pork escalopes, thin, each weighing 80g
Trim any excess ham or cheese that overhangs the pork, then, with a palette knife, press down on each of the filled escalopes to make the layers stick together
Season both sides of the sandwich with a little salt then put each in the flour and coat them lightly. Place them in the egg wash, coating them with a light film, then place them in the breadcrumbs and coat them thoroughly
Lay the escalopes on the chopping board and pat them with the palette knife so the breadcrumbs stick
Heat a large non-stick saute pan with the oil over a medium heat, then add half the butter. Let the butter foam, place the escalopes in the pan and cook for four to five minutes
50ml of vegetable oil
50g of unsalted butter
Once they’re golden brown turn them over and cook for a further four minutes, then remove the escalopes from the pan and place them on a warm serving dish
To serve, melt the remaining butter in a small sauce pan over a high heat. When it starts to foam and turn a light brown take the pan off the heat and squeeze all the lemon juice into the butter
50g of unsalted butter
Pour the brown butter over the escalopes and finish them with a few capers and some fresh-ground white pepper
1/2 tbsp of mini capers
ground white pepper
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