Pork Escalopes

This simple classic uses flattened pieces of pork tenderloin, covered in bread crumbs and shallow fried.

Preparation Time: 15 minutes
Cooking Time: 10 minutes
Serves: 3

Cut the tenderloin into roughly 6cm pieces.
Place a piece of the tenderloin onto a sheet of cling-film/plastic-wrap and then put another piece of cling-film/plastic-wrap on top. Using a meat hammer or rolling pin, gently bash out the piece of tenderloin until it is about ½cm thick.
Repeat this for all the pieces of tenderloin.
Put the breadcrumbs onto a plate, beat the egg and put it into a shallow dish, put the flour onto a plate. Lay each side of one of the bashed out pieces of tenderloin on to the flour, pressing it down gently, then dip it in the egg, coating it completely before laying each side onto the breadcrumbs, making sure it is totally covered. Repeat this for each of the bashed out pieces of tenderloin.
Preheat the oven to 170°c.
Heat 2 of the tablespoons of oil in a large frying pan over a medium heat and then put in as many of the breadcrumbed, bashed out pieces of tenderloin as will comfortably fit (try not to overcrowd the pan).
Fry them on one side for 2 minutes before turning them over and frying for a further 2 minutes. Test that the escalopes are cooked by sticking a sharp knife into the meat; if the juices that come out of the knife cut are red, the meat is undercooked, they should be clear and colourless.
Add a further 2 tablespoons of the oil and repeat until all of the escalopes are cooked. Then put them all on to a baking tray and put them into the oven for 5 minutes to reheat them.
Serve.

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