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Pork escalopes with emmental

Pork escalopes with emmental

PT30M

1
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
  • 3 eggs
  • 60g of plain flour
  • 100g of Panko breadcrumbs
2
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
3
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
4
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
  • salt
5
Lay the escalopes on the chopping board and pat them with the palette knife so the breadcrumbs stick
6
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
7
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
8
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
  • 1/2 lemon
9
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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