Pork Escalope with Lemon Sauce

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Pork fillet		200g
Salt & pepper		as required
Flour		2 tsp
White wine		100ml
Lemon juice		1
Garlic		1/2 clove
Olive oil		2 tbsp
Chicken stock		200ml
Butter		2 tsp
Parsley		as required

Method

Prep

15min

Cook

15min

Slice the pork fillet to 1cm thick and flatten with a tenderiser to 3-4mm. Sprinkle with the salt & pepper and keep for 10 minutes.

Dredge the pork with 1 tsp flour on both sides. Put the olive oil and 1 tsp butter in a frying pan and fry the pork.

Cook for 1 minute on each side and remove to a plate when nicely browned.

Add the white wine, lemon juice, chicken stock and finely chopped garlic to the pan and bring to the boil on high heat.

When the sauce reduces by half, turn the heat off. Add the remaining 1 tbsp butter and 1 tsp flour and mix well.

Turn the heat back on to medium and return the pork from Step 3. Add most of the chopped parsley and simmer for 5 minutes.

Transfer to a serving dish and garnish with the remaining parsley and a lemon slice, and serve with your favourite cooked vegetables.

I used this Knorr stock cube added to the hot water, it really has a good flavour.

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