Breaded Pork Escalopes with Red Onion Confit
Over a year ago
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Ingredients
Accompaniment
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Method
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1
Thinly slice the red onions and place in a saucepan. Cover with red wine vinegar, balsamic and sugar. Stir and leave to cook down on a low heat for 30-40 mins stirring occasionally until dark and sticky.
Mix honey and mustard together and place in a bowl (large enough to coat the pork escalopes). Put the breadcrumbs in a separate bowl.
When the confit is cooked, heat a pan and add olive oil. Tenderise the pork loins then coat thoroughly in the honey mixture, then do the same in breadcrumbs. Fry 7-8 minutes each side.
Serve the escalopes with crisp green salad and a generous helping on onion confit on the side.
Chef's Tips
Works well with chicken. Add dried chilli flakes to the breadcrumbs for a bit of heat.
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