PORK PICCATA WITH MOZZARELLA

Prep time: 20 minutes Cook time: 20 minutes

Serves 4

These mini escalopes are traditionally made with fillet of veal, but pork fillets, or tenderloins as they are sometimes called, are easy to get hold of and generally good value for money. Not so long ago you would have only had the option of buying Italian mozzarella, but these days there’s a handful of great British producers, including Jon Thorpe, who has a herd of water buffalo just up the road from me near Yeovil and makes a great smallproduction mozzarella.

Serve this dish with something simple, like steamed spinach or sprouting broccoli drizzled lightly with rapeseed oil.

INGREDIENTS – 400g pork fillet – 200g passata – vegetable or corn oil

for frying

– 30g plain flour

– 1 large egg, beaten – 150g mozzarella,

drained

METHOD

Cut the pork into eight slices then, using a rolling pin or a meat mallet, flatten each piece out until 5mm thick.

Meanwhile, simmer the passata for about 8-10 minutes or until it has reduced by about two-thirds and is really thick.

Heat a little oil in a large frying pan. Season the pork then dust each slice with the flour, shaking off any excess. Dip each piece into the beaten egg. Cook them in batches over a medium heat for a minute on each side, or until the pork is cooked through but just slightly pink in the middle.

Meanwhile, preheat the grill to maximum temperature.

Cut the mozzarella into 8cm-thick slices. Spoon a little of the reduced passata on to each piece of pork and place a slice of mozzarella on top. Season the mozzarella and place under the grill for a minute or so until the mozzarella is just melted. Serve immediately.