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Pork escalope cordon bleu with pickled tomato


  • 1 pork escalope

  • 2 slices smoked ham

  • 2 slices Beaufort cheese

  • Garlic oil

  • 1 beef tomato

  • Flour for dusting

  • For the cappuccio sauce

  • 2 beef tomatoes - sliced

  • 20 gm capers

  • 2 tbsp vinegar

  • 50 ml white wine

  • 150 ml double cream

  • Salt and Szechuan pepper

  • Pinch of caster sugar

  • Small bunch thyme

  • Sprinkle of cumin seeds

  • 1 tsp honey

  • 1 clove garlic

  • 2 bay leaves

  • Sprinkle of paprika

  • Shervil

  • 1 shallot - chopped


  • 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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