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pork, anchovy & egg cooked


Encasing the tender rose pork in a crisp crumb helps retains the moisture of this lean cut when cooked. The runny yolk becomes the perfect sauce once pierced with the tip of the folk. While the anchovies, capers and herbs season this simple yet satisfying dish.


  1. Place the pork between two large pieces of greaseproof paper. Using a rolling pin beat each escalope out to a neat centimetre thickness.
  2. Combine the parmesan, breadcrumbs and polenta in a bowl and zest over the lemon. Beat the eggs in a shallow bowl or container. In another bowl add the flour and season heavily with salt and pepper. One by one, dust each escalope with the flour patting off the excess. Lower them into the egg and finally the crumbs, until evenly coated. Place them onto a tray or plate.
  3. Heat half the oil in a frying pan over a medium-high heat. Cook the escalopes in batches for 2-3 minutes on each side until golden and crisp. Once cooked put onto warm plates.
  4. Meanwhile, heat a large non -stick pan with the oil over a medium-low heat. Crack the eggs into the hot pan and cook the eggs until the tops of the whites are set with a bright runny yolk. Place an egg on each escalope and arrange the anchovies around the yolk.
  5. Add the butter to the hot pan. Once the butter begins to foam lower the heat and stir through the garlic, parsley, capers. Cook for a couple of minute before squeezing over plenty of lemon juice.
  6. Remove from the heat and spoon over the escalopes and around the egg.
  7. Best eaten without delay.