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.