- 4 red peppers, cut into thin strips
- 1 tbsp parsley, roughly chopped
- 2 tbsp extra virgin olive oil
- 60g/2¼oz fresh breadcrumbs
- 30g/1¼oz parmesan cheese
- 4 x 100g/3½oz escalopes of pork
- 25g/1oz plain flour
- 3 free-range eggs, beaten
- 1 tbsp olive oil
- 30g/1¼oz butter
- 50g/1¾oz extra fine capers
- 1 lemon, segmented
- 4 large baking potatoes (peeled, diced and boiled)
- 6 leaves savoy cabbage (blanched, refreshed and cut into strips)
- 3 spring onions, finely chopped
- 200ml/7¼fl oz milk
- salt and freshly ground black pepper
- To roast the red peppers, preheat oven to 220C/430F/Gas 7.
- Place the red peppers in a hot pan with a little olive oil and warm over a low heat.
- Once they are warm, place them in the hot oven and turn every five minutes for 15-20 minutes.
- Remove peppers, place in a bowl and cover with cling film for approximately 20 minutes. This will make them easy to peel.
- Once the peppers are cool, remove the skin and seeds and cut them into strips.
- Mix together the extra virgin olive oil and parsley and warm gently on stove while you cook the escalopes.
- For the potatoes, place the potatoes, savoy cabbage and spring onions in a small saucepan.
- Warm gently and slowly add milk as required.
- Season and keep warm.
- For the pork, mix the breadcrumbs and the parmesan together in a small bowl.
- Dip the pork escalopes into flour, then into the beaten egg and finally into the parmesan and breadcrumbs.
- In a large non-stick frying pan, cook the pork escalopes over a medium heat in the olive oil and butter, until golden brown.
- Turn pork escalopes and cook on the other side, turning as necessary until thoroughly cooked.
- Transfer the pork onto kitchen paper and drain.
- Return to the pan and add the warmed oil and parsley and the lemon segments and capers.
- To serve, place a pile of the peppers on each plate and place a pork escalope on top of the peppers.
- Drizzle a little of the capers, lemon and butter mixture around the plate to serve.