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- 4 large, thinly sliced pork escalopes - around 200g (7oz) each
- 12 tbsp olive oil
- 50 g (2oz) butter
- 11⁄2 slices white bread, processed into breadcrumbs
- 50 g (2oz) Gruyère cheese, grated
- 75 g (3oz) full-fat soft cheese or a smooth goat's cheese such as Chavroux
- 4 Tbsp. good-quality fruity Chutney
- 1 lemon
- Step 1
Season the escalopes with plenty of pepper. Drizzle 1tbsp oil over the base of a large frying pan and add a small knob of the butter. Heat together and, when the butter starts to foam and sizzle, fry the escalopes briskly for about 1min on each side until golden. (Depending on the size of the escalopes, you may have to fry them in batches, adding a little more oil and butter to the pan if it looks dry.) Slide the escalopes on to a baking sheet.
- Step 2
Melt the remaining butter in the heat of the frying pan and stir it into the breadcrumbs, along with the grated Gruyère.
- Step 3
Preheat the grill to high. Spread the soft cheese or goat's cheese roughly over the pork. Dot the chutney on top and sprinkle over the cheese and breadcrumb mixture. Pop the escalopes under the hot grill, quite close to the heat, for 3-4min until the top turns golden and is just starting to bubble. Squeeze over the juice of the lemon and serve immediately with a dressed salad.
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Pork legs work too
If you can't find pork escalopes, pork leg steaks are just as good, but you'll need to allow 5min longer to cook them in the pan. If you have some fresh sage already in or have some growing in the garden, add a couple of leaves to the pork as it fries. Use mature Cheddar as an alternative to the costlier Gruyère.
Per Serving:
- Calories: 630
- Total carbs: 15 g
- Sugars: 7 g
- Total fat: 43 g
- Saturated fat: 21 g
A crack team of highly skilled food content producers, the GH Kitchen Team are Good Housekeeping’s resident recipe developers and all-round food obsessives. GH Kitchen Director Sarah Akhurst is our resident hosting pro and loves nothing more than putting on a foodie feast for friends. Senior Cookery Writer Alice Shields is a former pastry chef and baking fanatic who loves making bread and would have peanut butter with everything if she could. Lover of all things savoury, Senior Cookery Writer Grace Evans can be found eating nocellara olives at every opportunity, and will take the cheeseboard over dessert any time. With a wealth of professional kitchen experience between them, they’re dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work every single time.
