Fortnum & Mason - Pork Escalopes Cordon Bleu

 

Pork Escalopes Cordon Bleu

Recipe Book: Fortnum & Mason - The Cook Book 

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Review: 🌟🌟🌟🌟🌟 Excellent! Pretty quick and easy enough to make. I actually prepped most of it earlier today and left them in the fridge and then finished off by coating them in flour, egg and breadcrumbs when I was ready to start cooking. They're really tasty, a bit like a pork version of the stuffed chicken breasts. I couldn't get hold of Gruyere cheese slices so I just bought a small block of Gruyere and cut off thin slices to line up to form a slice all along the inside. It didn't actually say which side to roll up from (long or short side) so I made the executive decision to do it from the short side. Turns out it was a good decision. I used a tiny spoonful (approx half a teaspoon) out of a Knorr Chicken Stock Pot for the stock, mixed to 50ml with hot water. Ham was just sliced ham on the bone packed stuff from Sainsbury's.

All in all a very good recipe.

Serves 2

Ingredients:

2 pork escalopes, weighing about 120g each
100g Gruyere cheese, sliced
2 slices of ham
30g plain flour
1 lightly beaten egg
50g white breadcrumbs
2 tablespoons vegetable oil
salt and freshly ground black pepper
watercress, to garnish

For the sauce

40g unsalted butter
lemon juice
2 tablespoons chopped parsley
50ml reduced chicken stock

Method:

1. Place each pork escalope between pieces of clingfilm and beat them flat with a meat mallet or the base of a small pan (you could ask your butcher to do this for you). 
2. Season the escalopes, put the cheese and ham on top of them and roll them up tightly. 
3. Chill for 20 minutes.
4. Put the flour in a shallow bowl, the egg in another and the breadcrumbs in a third. 
5. Coat each escalope first in the flour, then in the beaten egg and finally in the breadcrumbs, pressing them on lightly to make sure they stay in place.
6. Heat the vegetable oil in an ovenproof frying pan, add the escalope and fry until golden brown all over. 
7. Transfer to an oven heated to 180°C/Gas Mark 4, and cook for 8 minutes.
8. In a separate frying pan, heat the butter until it is foamy and turns golden brown. 
9. Add a good squeeze of lemon juice to stop the butter coloring too much, then remove from the heat and stir in the chopped parsley. 
10. Finish with the chicken stock.
11. Place each escalope on a serving plate pour over the sauce and garnish with watercress.

Aga Conversion: 

1. Fry them to golden brown in the Aga saute pan on the boiling plate.
2. Pop the pan on the grid shelf on the floor of the Roasting Oven for 8-10 minutes.
3. Make the sauce in another small frying pan on the boiling plate - literally takes 3 minutes.

Will I make this again? Yes, it was lovely and we both really enjoyed it.