These escalopes cook in minutes under the grill without needing to be turned over. Serve with green beans and new potatoes, sprinkled with leftover chives.
Pork Escalopes with a Double Cheese Crust
- 2 British pork leg escalopes, about 125g each
- 1½ slices day-old white bread, blended into breadcrumbs
- 50g mature Cheddar, coarsely grated
- 25g butter, melted
- ½ pack fresh chives, roughly chopped
- ½ x 150g tub Chavroux Chèvre Doux (soft goat's cheese)
- Freshly ground black pepper
- Preheat the grill to high. Place the escalopes between two sheets of clingfilm and flatten with a rolling pin. Season with plenty of pepper.
- Mix together the breadcrumbs, Cheddar, melted butter and half the chives.
- Place the pork under the grill and cook for about 3 minutes until it changes colour and feels quite firm. Thickly spread the goat's cheese over the pork, then sprinkle with the breadcrumb mixture and return to the grill, slightly further away from the heat, for 3-4 minutes or until the cheese is bubbling and the breadcrumbs are golden. Pierce the meat with a skewer: the meat is cooked when the juices run clear. Serve immediately, sprinkled with the remaining chives.
- Preparation time: 10 minutes
- Cooking time: About 7 minutes
- Total time: About 17 minutes
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This recipe was first published in Sat Mar 01 00:00:00 GMT 2003.