Pork of Veal. It's Your Choice!

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Make Pork of Veal. It's Your Choice!

Escalope: An escalope is a piece of boneless meat that has been thinned out using a mallet, rolling pin or beaten with the handle of a knife, or merely butterflied.  This 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 flavor of the Emmental cheese enhances it quite spectacularly.

Pork Escalopes with Emmental

Serves 4

Total time:  30 minutes

Ingredients

8 pork or veal escalopes, thin, each weighing 3 oz. (pounded boneless pork/veal chops)

6 tbsp of plain flour

3 eggs

1/2 cup of Panko breadcrumbs

4 slices of smoked ham

4 slices of Emmental, sliced the same size as the meat

1 stick of unsalted butter 

1/2 lemon

1/2 tbsp of mini capers

salt

ground white pepper

4 tbsp of vegetable oil

Preparation

Place three wide, deep dishes on your counter top. 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.

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.

Trim any excess ham or cheese that overhangs the pork, then, with a solid spatula, 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 gently press 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.

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.

Pour the brown butter over the escalopes and finish them with a few capers and some fresh-ground white pepper,

The escalopes would taste wonderful accompanied by chive mashed potatoes, wide egg noodles or even a chilled crisp salad with a tangy vinaigrette.

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