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Weekdays 10am-12:30pm ITV

Nisha's spiced pork escalope

Nisha’s bringing us a quick and easy dish - her Spicy Pork Escalope. Perfect for the summer sunshine, the pork is wrapped in breadcrumbs and served with wild rice and the best bit? It can be made and served up in just 15 minutes!

Spiced pork escalope

Serves 4

Ingredients

4 pork escalopes (shoulder or leg), roughly 150g

2-3 tbsp extra virgin olive oil

Approx 200g flour, seasoned with salt and pepper

175g breadcrumbs

2 tsp crushed fennel seed

1/2 tsp chili flakes 

1 tbsp paprika powder 

½ tsp salt

2 large eggs, beaten lightly

50g unsalted butter - per escalope and top up with oil

Chopped parsley to garnish


Method

1. Place the pork between sheets of greaseproof paper and beat with a mallet until thin and large. 

2. In a bowl or flat tray carefully mix together the breadcrumbs with the fennel, chilli flakes and paprika and salt. 

3. Dip the beaten pork steaks one by one in the seasoned flour, then in the beaten egg and then finally coat with the spiced breadcrumbs. 

4. Add butter and olive oil to a medium frying pan and when bubbling add the escalopes one at a time and cook for 1-2 minutes each side.

5. Serve with the wild rice and cucumber salad (see recipe below) and sprinkle the pork with fresh chopped parsley.


Wild rice and cucumber salad

Serves 4

Ingredients

115g wild rice, rinsed and drained

2 cucumbers, peeled and very finely sliced (you can use a mandoline)

6 tbsp distilled vinegar

1 ½  tsp salt 

3 ½ tbsp white sugar

1 tsp garlic puree

½ tsp paprika

3 tbsp sour cream


Method

1. Put the wild rice in a heavy-based saucepan and cover with water. Bring to the boil, then simmer for 30-40 minutes, checking the rice frequently. Once it is cooked but al dente, drain and rinse with cold water to stop the cooking process. Leave to one side.

2. Take a large salad bowl and add the cucumbers and all the other ingredients except the dill and sour cream. Mix thoroughly. Do not be afraid of the cucumber being soft and leaching out its water. This is the aim and texture you are looking for. 

3. Now add the wild rice. Stir in gently and put the salad in the refrigerator for around 1 hour. Truth be told, I have always eaten this freshly tossed and unrefrigerated, but allowing it to rest in the refrigerator increases the absorption of the juices into the rice grains.

4. Before serving, stir in the sour cream and Serve with the pork escalopes.

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Weekdays 10am-12:30pm ITV