Pork escalopes with emmental
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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.
First published in 2015
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Ingredients
Metric
Imperial
Ingredients
- 8 pork escalopes, thin, each weighing 80g
- 60g of plain flour
- 3 eggs
- 100g of Panko breadcrumbs (1)
- 4 slices of smoked ham
- 4 slices of Emmental, sliced the same size as the meat
- 100g of unsalted butter
- 1/2 lemon
- 1/2 tbsp of mini capers
- salt
- ground white pepper
- 50ml of vegetable oil
SAVE RECIPE
Method
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 (1)
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
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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