Ingredients

• 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

Directions

• 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.