Main content


  • 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.

Metric Converter

Tell us what you think in the comments below


Sign Out

Click to Rate

Join the Conversation

Please note, LifeStyle cannot respond to all comments posted in our comments feed. If you have a comment or query you would like LifeStyle to respond to, please use our feedback form.

0 0 0 0 0
Average Rating
0 comments • 0 ratings