Friday, 17 August 2012

Pork escalopes with lemon and parsely

I eat almost anything but I'm really not the biggest fan of pork but this recipe is so simple and so good that it almost has me converted!

It was another recipe which my mum and I picked up during our cooking holiday in Italy. Matilde, the teacher we had was the queen of making something delicious out of a handful of ingredients, extremely good ingredients admittedly.

I always advocate buying the best quality meat you can afford. Maybe eating it less often or cheaper cuts to do so. It makes me sad thinking about how some of the poor animals are treated and I genuinely think decent meat tastes better. Not to mention the antibiotics and growth hormones they pump into factory farmed meat.

Start by taking some thinly sliced pork loin, place it between two layers of cling film and bash it flatter with a meat cleaver, rolling pin or something else heavy. You want to make the pork quite thin without breaking it completely. Dust with flour.

Take a hot pan and a little oil and fry the pork in batches, cooking for a couple of minutes on each side. Once cooked place on some kitchen roll on a plate and season well. Repeat until all the pork is cooked.

Return all of the meat to the hot pan. Add a handful of finely chopped parsley, the juice of one lemon and top with slices of lemon. Place the lid on the pan and turn the pan off. Leave to rest for a few minutes.

I served with green veg and salad.

Unfortunately I forgot to take a photo so I'll have to make it again sometime soon.

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