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These quickly seared escalopes are delicious with a dollop of cold ricotta. They’re great for lunch or a light dinner in Summer.

Chargrilled Pork Escalopes With Fried Zucchini, Mint And Parsley Salad And Dried Chilli

    Ingredients

    Instructions

    1. 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.
    2. Preheat a chargrill pan over high heat. Cook the pork for about 2 minutes each side or until cooked to your liking.
    3. Combine the zucchini, mint, parsley, lemon slices, remaining olive oil and a squeeze of lemon juice.
    4. Serve the pork topped with a spoonful of ricotta.
    5. Sprinkle chilli flakes over the zucchini salad and serve on the side.