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http://www.lifestylefood.com.au/recipes/6174/pork-escalope-cordon-bleu-with-pickled-tomato

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Pork escalope cordon bleu with pickled tomato

Ingredients

  • For the cappuccio sauce

Method

  • 1.

    Pickle the tomato in a heavy based pan with honey, vinegar, cumin, bay leaves, thyme flowers and salt and pepper.

  • 2.

    Cut a medallion from the pork loin and place between plastic film which has been brushed with the garlic oil. Using a rolling pin flatten the pork into an escalope.  Open up and season with a touch of curry powder.

  • 3.

    On one half place a slice of smoked ham followed by a slice of cheese. Place the tomato in and top with more cheese and smoked ham. Envelope this with the other half of the escalope. Dust with flour.

  • 4.

    Seal in a hot pan and cover with a lid to allow it to steam/cook.

  • 5.

    Make the sauce by stirring in the tomato purée, capers, vinegar and wine. Add the cream, seasoning and a touch of sugar and warm through.

  • 6.

    Dress the escalope on the plate and finish with the sauce and chervil.

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» Top Wine Matches For This Recipe

Andrew Graham

Shiraz, Chardonnay and Merlot are the best wines to pair with Pork escalope cordon bleu with pickled tomato.

 
 

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