Escalopes of Pork with Onion Confit

Escalopes of Pork with Onion Confit

  • 0 of 5

Onion Confit (a caramelised onion relish) can be made in advance and kept, covered in the fridge, for 2 weeks.

For the Onion Confit.

1kg onions,       2tablespoons olive oil

2 tablespoons red wine vinegar,        4 tablespoons castor sugar

For the Pork.

4 pork escalopes,                 75g bread

small bunch fresh parsley,  25g flour

2 eggs, beaten,                       2 tablespoon olive oil,   salt & pepper

1. Slice the onions with the thinnest slicing disc. Heat the oil in a large frying pan then add onions, vinegar and sugar. Stir to mix well then cook gently over a low heat, stirring occasionally for 35 minutes. Spoon into a jar or bowl and store in the fridge until ready to use.

2. Place the pork between 2 sheets of greaseproof paper, foil or clingfilm and pound with a rolling pin or meat tenderiser until smooth.

3. Place the bread and parsley in the bowl with the knife blade fitted and process to fine breadcrumbs. Tip out onto a large plate. Put the flour on another plate and season. Dip each escalope in the flour, then in the egg and finally cover with breadcrumbs.

4. Heat the oil in a fringing pan and fry the pork for 2-3 minutes on each side, until golden and cooked. Serve with the Confit and new Potatoes or mash.

COOK'S NOTE.

Confit is also delicious served with cold meats and cheese.

Ingredients

Post a comment

Star Ratings

Related recipes