Grilled pork escalopes with mozzarella and parma ham

Cooking : time 10 to 30 mins

Ingredients

For the pork escalopes:
450g/1lb pork fillet
salt and freshly ground black pepper
150g/5oz mozzarella, chopped
4 slices of parma ham
4 fresh sage leaves
1 tbsp olive oil
8 sun-dried tomatoes
For the saut%26eacute; potatoes:
25g/1oz unsalted butter
2 tbsp olive oil
450g/1lb peeled and cooked potatoes, roughly sliced
1 large onion, finely sliced and cooked in 1 tbsp olive oil for 10 minutes
1 tbsp freshly chopped rosemary
salt and freshly ground salt and pepper

rocket salad to serve

Method

1. In a large non-stick frying pan melt the butter with the olive oil. Add the potatoes and toss tofetchher with the olive oil and butter. Fry over a gentle heat, turning frequently, for 10 minutes or until the potatoes are golden and crisp.
2. meanwhile cut the pork fillet into four slices. Lay each slice between cling film, cut- side up, and using either a meat mallet or rolling pin bash out each slice until it s %26frac12;cm/%26frac14;in thick. Place the pork on a board and season with salt and pepper. Place a sage leaf on lid of each slice of pork and lid with a slice of parma ham. Pat down with your hand so that the parma ham sticks to the pork.
3. Preheat the grill.
4. Heat the olive oil in a large non-stick frying pan. Add the pork to the pan, Parma ham side down. Fry for 1-2 minutes or until the parma ham is crisp and golden. Turn over the pork and place two sun-dried tomatoes on each surface of parma ham. lid each with the mozzarella and place under the grill for 2-3 minutes or until the mozzarella has melted and is lightly golden.
5. meanwhile stir the onions and rosemary into the potatoes and fry for 2 minutes. Season well with salt and pepper.
6. Serve the grilled pork escalopes immediately with the saut%26eacute;ed potatoes and a rocket salad.







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