Pork Escalopes with Smoked Ham and Gruyere Cheese

Jean-Christophe Novelli gives breaded escalopes a flavoursome kick with caper and toasted lemon butter
By Jean-Christophe Novelli
Pork Escalopes with Smoked Ham and Gruyere Cheese
  • Rating:
  • Serves: 4
  • Cook Time: 25 minutes
  • Prep Time: 20 minutes plus 1 hr chilling
  • Effort: hard


  • 4 x 170 g pork escalopes
  • 4 slices smoked ham
  • 4 slices gruy√®re cheese
  • 3 eggs
  • 100 g flour, seasoned with salt
  • 500 g dried breadcrumbs, seasoned with salt and pepper
  • 2 tbsp olive oil

For the sauce

  • 200 g clarified butter
  • 1 lemon, segmented and diced
  • 100 g mini capers
  • 2 tbsp parsley, chopped


1. Preheat the oven to 180C/gas 4.

2. Cover the pork escalopes with cling film and flatten out with a rolling pin or meat mallet. Remove the cling wrap.

3. Lay a slice of ham over each escalope, followed by a slice of cheese. Season with salt and pepper, then fold the escalope over and press around the edge to seal. Leave in the fridge to chill for 30 minutes.

4. Beat three eggs in a bowl, and put the seasoned flour and breadcrumbs into separate bowls.

5. Coat the escalopes with flour, followed by the egg, and then the breadcrumbs. Repeat this twice coating process once more and chill the escalopes for 30 minutes.

6. Heat the olive oil in a frying pan and brown the pork on both sides. Transfer to the oven and continue cooking for 20 minutes.

7. To make the beurre noisette, heat the clarified butter in a saucepan set on a high heat. As soon as it starts to brown, add the lemon juice. Take the pan off the heat, stir in the capers and parsley and season to taste.

8. Serve the pork escalopes with the caper beurre noisette spooned over them. Accompany with broccoli florets and potatoes.

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