Escalopes of Pork with Onion Confit

Escalopes of Pork with Onion Confit

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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.


Confit is also delicious served with cold meats and cheese.


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