Sautéed escalope of pork or veal with oatmeal and parmesan crumb, sauce gribiche
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
Serves
2
Preparation Time
20 minutes
Cooking Time
10 minutes
Main ingredients
Eggs, Cheese, Pork
Recipe Type
Dinner
Special Info
Pregnant Mums
Level of Difficulty
Easy