A classic dish this week, one that is
quite easy to make. You may use pink veal if you can get it, or chicken
breasts, sliced in half and beaten flat
Ingredients
1 Tbsp olive oil - 1 garlic
clove, crushed – 400ml tomato passata – 100 ml good chicken stock – 1 Tbsp torn
basil leaves - salt and black pepper
420g pack pork fillet, sliced
into eight or more 3 cm thick medallions - 2 tbsp plain flour, seasoned with
salt and pepper - 1 egg, beaten - 100g fresh breadcrumbs - 2 Tbsp canola oil - 300g
spaghetti
Method
Heat the oil in a pan, then fry the
garlic for a few seconds. Add the passata, basil and chicken stock and simmer
for 10 minutes until the sauce is thickening. Season to taste. If the tomato is
rather sharp, add a teaspoon of sugar.
Meanwhile, lay the pork medallions
between two layers of cling film and bash with a rolling pin until they are
about 1cm thick. Season the pork on both sides. Mix the seasoned flour in one
bowl, put the beaten egg in another and the breadcrumbs in a third. Dip the
pork in the flour, then the egg, then the breadcrumbs. In a hot pan add oil then
cook the pork for 3 mins on each side, until golden and cooked through, but not
dry. Keep warm.
While you are cooking the Escalopes, cook
the spaghetti following pack instructions till al dente. Stir through the
tomato sauce and the chopped basil, divide the pasta between 4 plates, put the
crispy pork on top and eat immediately. Delicious with an Italian style red
wine like a Nebbiolo from Du Toitskloof or Steenberg
© John & Lynne Ford, Adamastor & Bacchus 2018
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