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An escalope is a hard thing to beat for a quick lunch, and breading it couldn’t be easier – flour, egg breadcrumbs…done! You can even do it a few hours ahead if you like. We’ve paired it with a raw summery salad and a blob of piccalilli, but it would be equally at home in the autumn with a celeriac remoulade and a sharp pickle or chutney.

Ingredients

  • 60g
    Plain flour
  • 1
    Egg
  • 100g
    Panko breadcrumbs
  • 4
    Native breed pork escalopes
  • 2 tbsp
    Olive Oil
  • A knob
    Butter
  • 2 tbsp
    Capers
  • A jar
    Piccalilli
  • A pinch
    Sea Salt
  • A crack
    Black pepper
  • for the salad:

  • 100g
    Sugar snap peas, sliced
  • 100g
    Radishes, sliced
  • 2
    Spring onions, finely sliced
  • 1
    Baby cucumber, finely sliced
  • 1
    Little gem lettuce, roughly torn
  • 1
    Small courgette, peeled into ribbons
  • Small handful
    Green herb leaves such as mint, parsley, dill etc.
  • 1
    Lemon, juice

Method

  • Tip the flour into a shallow bowl. Crack the egg into a second bowl and beat it thoroughly with a dash of water. Tip the breadcrumbs into a third bowl and mix well. 

    Season the escalopes generously with salt and pepper on both sides. One at a time, turn an escalope in the flour until evenly coated, shaking away the excess. Dip and drag it through the egg so that it is coated. Then throw it into the breadcrumbs, turning and pressing until completely coated. Repeat with all the escalopes. Keep to one side. 

    Mix all the salad ingredients together. Season lightly and dress with a little olive oil and lemon juice to taste.

    Put a large frying pan on a medium heat. Add the oil and a generous knob of butter. Once the butter has melted and begun to foam, add the escalopes and fry until golden brown on each side, about 1-2 minute per side. As you flip them over, add the capers to the pan to heat through. 

    Serve them immediately with the capers spooned across the top, a side of salad, and a generous blob of piccalilli.

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