- Serves: 2
- Cook Time: 10 minutes
- Prep Time: 20 minutes
- Effort: easy
- 2 pork escalopes, each about 100g, taken from the fillet
- plain flour, for dusting
- 1 egg, beaten
- 50 g Japanese panko crumbs
- 2 knobs butter, plus 30g
- 2 eggs
- 6 anchovy fillets, bottled in olive oil, drained
- 1-2 cloves garlic, sliced
- 1 tbsp capers, rinsed
- 1 tbsp chopped parsley
- 1/2 lemon, juice only
- watercress, and lemon wedges to serve
Tips and Suggestions
Panko crumbs are well worth seeking out. But if you cant find them, use regular fine white breadcrumbs instead - preferably crispy ones that have been dried off in the oven first.
1. Wrap each escalope in cling film, lay them on the work surface, then flatten them out with a mallet or rolling pin until each piece is about 5mm - 8mm thick, but no thinner.
2. Prepare three small plates, one with a little plain flour in; one with the beaten egg in; and one with the breadcrumbs in. Dip the escalopes in the flour. Dust off any excess then dip them into the beaten egg. Finally dip them into the breadcrumbs so that they are well coated all over.
3. Heat two frying pans with a little olive oil and a knob of butter in each. Cook the escalopes in one pan for 2-4 minutes on each side, or until golden and cooked through, and fry the eggs in the other pan for 3-4 minutes until just cooked but with runny yolks. Remove the pork from the pan and let it rest for a few minutes.
3. Quickly wipe the pork pan clean, then melt the 30g butter in it. Chop 2 of the anchovies and leave the rest whole. Put the chopped ones into the melted butter and once they have broken down slightly, tip in the garlic. Stir in the capers, heat through, then very briefly stir in the chopped parsley and lemon juice before removing from the heat.
4. To serve, top each escalope with a fried egg. Lay two anchovies in a criss-cross pattern over each egg, then spoon over the buttery sauce. Serve with watercress and lemon wedges.
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