These quickly seared escalopes are delicious with a dollop of cold ricotta. They’re great for lunch or a light dinner in Summer.
Ingredients
- 100 ml Extra virgin olive oil
- 2 Zucchini (courgettes) (Sliced lengthways into 4 pieces)
- Sea salt and freshly ground black pepper
- 4 Pork loin or round escalopes (150 g each) (Flattened to thin steaks)
- 12 Mint leaves (Torn)
- 2 Flat-leaf parsley leaves (Torn)
- 1 Small lemon (Half finely sliced and half juiced)
- 200 gms Ricotta
- 1 ½ Teaspoons dried chilli flakes
Instructions
- Heat 1 tablespoon olive oil in a large frying pan over high heat. Add the zucchini and cook for about 2 minutes each side or until golden. Remove from the pan and drain on paper towels. Sprinkle with salt and pepper.
- Preheat a chargrill pan over high heat. Cook the pork for about 2 minutes each side or until cooked to your liking.
- Combine the zucchini, mint, parsley, lemon slices, remaining olive oil and a squeeze of lemon juice.
- Serve the pork topped with a spoonful of ricotta.
- Sprinkle chilli flakes over the zucchini salad and serve on the side.