Pork Escalope with Capers, Lemon & Butter

Cook Time 15 minutes

Servings 4


1 tbsp extra virgin olive oil 

4 lean pork steaks

¼ cup plain flour 

2 tbsp baby capers 

20g cold butter 

Juice ½ lemon 

3 sprig parsley, finely chopped 

Salt & pepper


Using a meat mallet or rolling pin, pound the pork steaks between two pieces of baking paper to make thin escalopes. Season with salt and pepper and then coat in flour, shaking excess flour off.

Heat oil in a large frypan over a medium to high heat and cook the pork for 2 minutes on each side. Add the capers and butter and allow to melt. Remove the pan off the heat and place the pork onto a plate. Add lemon and parsley to the pan and scrape the bottom. Pour butter sauce over pork and serve. 


Saganaki with Gold Kiwifruit Salsa


Vietnamese Lamb Chops on Broken Rice