Pork escalopes with chilli crust and black olive and red onion salsa Recipe

Pork escalopes with chilli crust and black olive and red onion salsa Recipe

  • ½ red onion, finely chopped
  • 85g/3oz black olives, stones removed, finely chopped
  • ½ lemon, zest and juice
  • 1 tbsp chopped fresh parsley
  • 1 tbsp olive oil
  • salt and freshly ground black pepper
  • 150g/5½oz pork tenderloin, trimmed of fat and sinew
  • 3 slices bread
  • 1 tsp chilli flakes
  • 1 tbsp chopped fresh parsley
  • salt and freshly ground black pepper
  • 2 tbsp Dijon mustard
  • 2 tbsp olive oil
  1. For the salsa, mix all the salsa ingredients together in a small bowl and season, to taste, with salt and freshly ground black pepper.
  2. For the pork, slice the pork into 4-5 pieces and flatten each piece out using a meat mallet or the base of a saucepan.
  3. Place the bread, chilli flakes and parsley into a small food processor, season, to taste, with salt and freshly ground black pepper and pulse to combine.
  4. Brush the pork escalopes with mustard and press on the breadcrumb mixture to coat.
  5. Heat the olive oil in a frying pan and fry the escalopes for 3-4 minutes on each side, or until completely cooked through.
  6. To serve, place the pork escalopes onto serving plates with a spoonful of the olive salsa.
Recipe of the Day|