Pork Escalopes with Prosciutto

cook 30 mins
  • 4 pork fillets, about 275 g (9 oz) each
  • 1 egg, beaten
  • 100 g (3 1/2 oz) fresh white breadcrumbs
  • 2 tablespoons chopped parsley
  • 4 tablespoons olive oil
  • 4 thin slices of prosciutto
  • 4 thin slices of Gruyère cheese
  • pepper
  • green salad
  • crusty bread
  • Place the pork fillets between 2 sheets of lightly greased clingfilm and bash with a rolling pin until half their original thickness and almost doubled in size. Place the beaten egg in a shallow bowl. Mix the breadcrumbs with the parsley on a plate and season with pepper.
  • Dip the pork escalopes into the egg to lightly coat and then lightly coat in the herbed breadcrumbs.
  • Heat the oil in a large, heavy-based frying pan and cook the pork, in batches if necessary, over a high heat for 1–2 minutes on each side until the breadcrumbs are pale golden. Transfer the pork to a large baking sheet and arrange a slice of prosciutto on top of each and then a slice of Gruyère.
  • Place in a preheated oven, 200°C (400°F), Gas Mark 6, for 10 minutes until cooked through and the cheese is melted. Serve with a simple green salad and crusty bread, if liked.
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