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Pork escalopes with bean mash, capers and sage

Name: Pork escalopes with bean mash, capers and sage recipe
Yield: 4
Ingredients: 1/3 cup (80ml) extra virgin olive oil; 2 bunches broccolini, trimmed, thicker stems halved lengthways; 40g butter; 2 garlic cloves, thinly sliced; 2 tbs baby capers, drained, patted dry; 16 sage leaves; 4 (about 120g each) pork schnitzels; ½ cup (75g) plain flour; ¾ cup (180ml) dry white wine; 1 cup (250ml) chicken stock; 2 tbs balsamic vinegar; 2 x 400g cans cannellini beans, drained and rinsed; ½ cup (125ml) chicken stock; 2 tbs olive oil; Juice of ½ lemon

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https://healthimprovements.info/recipes/pork-escalopes-bean-mash-capers-sage-recipe/qfqwpndf — Pork, escalopes with bean mash, capers and sage

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by Matt Moran

Chef and delicious. Produce Awards judge

Aug 21, 2019

“Thin escalopes, which are often crumbed but here just dusted in flour, keep the meal light and cook in next to no time” - Matt Moran.

1/3 cup (80ml) extra virgin olive oil
2 bunches broccolini, trimmed, thicker stems halved lengthways
40g butter
2 garlic cloves, thinly sliced
2 tbs baby capers, drained, patted dry
16 sage leaves
4 (about 120g each) pork schnitzels
½ cup (75g) plain flour
¾ cup (180ml) dry white wine
1 cup (250ml) chicken stock
2 tbs balsamic vinegar

Bean mash

2 x 400g cans cannellini beans, drained and rinsed
½ cup (125ml) chicken stock
2 tbs olive oil
Juice of ½ lemon

Method

1.

For mash, place beans, stock and oil in a saucepan, bring to the boil and cook for 2 minutes. Remove from heat, add lemon juice and mash with a potato masher. Season. Cover to keep warm.
2.

Heat 1 tbs oil in a large non-stick frying pan, add broccolini and cook, turning, for 3-4 minutes until charred. Set aside loosely covered with foil to keep warm.
3.

Heat remaining 3 tbs oil in the pan to medium-heat, add butter, swirl pan to combine with oil, then add garlic, capers and sage and cook, turning often, for 3-4 minutes until sage and capers are crisp and garlic is lightly browned. Transfer with a slotted spoon to paper towel, leaving oil and butter in pan.
4.

Season pork and lightly dust in flour, shaking off excess. In two batches, cook pork for 2 minutes each side until lightly browned. Transfer to a plate, loosely cover with foil and leave to rest for 2 minutes. Increase heat to high, add wine to pan and boil for 2 minutes or until reduced by half. Add stock, vinegar and any resting juices and boil for 6 minutes or until thickened and reduced by half.
5.

Divide mash among warmed plates, top with pork and broccolini and drizzle with sauce. Scatter with sage, capers and garlic and serve.