Sautéed escalope of pork or veal with oatmeal and parmesan crumb, sauce gribiche

Prep: 20 mins
Cook: 10 mins
Sautéed escalope of pork or veal with oatmeal and parmesan crumb, sauce gribiche
This is an impressive and creative way to use oats in your main meal. Although pork or veal works best with this recipe, chicken or fish can be used instead and is also very tasty. This recipe was created for Flahavan's by Michelin star chef Ross Lewis

4 x 5oz pork or veal escalopes
1 cup of fresh breadcrumbs
1 cup of Flahavan’s progress oatmeal
4 tbsp. of grated parmesan cheese
½ cup flour
2 eggs ½ cup of milk for egg wash
4 hard boiled eggs, chopped finely or pushed through a sieve with the back of a spoon.
50g (2oz) cornichons (mini gherkins), very finely chopped
50g (2oz) capers very finely chopped
2 tbsp. chopped parsley
1 tbsp. chopped tarragon
2 tbsp. extra virgin olive oil

Bat out the pork or veal escalopes between clingwrap until quite thin and then season with salt and pepper.

Coat each one in flour and shake off excess.

Then dip in the egg wash. Coat each piece in the oatmeal crumb and shallow fry in olive oil in a non-stick pan for 1½ minutes either side.

Finish with a knob of butter and squirt of lemon juice.

Combine the hard boiled eggs with the capers, cornichons and the herbs, then bind with the olive oil. Use just enough oil to bring the mix together.

To serve, place 1½ tbsp. of the sauce gribiche in a circle on the plate. Place the escalope on top of this and then pour over the butter from the pan.

This recipe is courtesy of Flahavan's


Preparation Time
20 minutes

Cooking Time
10 minutes

Main ingredients
Eggs, Cheese, Pork

Recipe Type

Special Info
Pregnant Mums

Level of Difficulty

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