• Carole J Martin

Maison Pebe Lemon & Pepper Panko Pork Escalope with Griddled Asparagus, Burrata and Wild Garlic Oil

Updated: May 19, 2020


4 x Pork neck fillets 220g

1 x 120g pack of Blue Dragon panko breadcrumbs

Half a level teaspoon of cracked black peppercorns

Zest of 1 unwaxed lemon

1 egg beaten

20 fresh asparagus spears (woody stem removed by holding half way up the steam and the bottom, snap and just tidy the ends up with a knife)

1 x 115g Burrata (I like Gioiella brand)

Grated Parmesan

Some Lemon wedges and additional grated lemon to serve

Chopped Parsley

2 fresh red chicory halved vertical

Mild Olive Oil for frying

Maldon Sea salt & Ground black pepper

Wild Garlic Oil (see the recipe in my blog)


In a flat dish add the breadcrumbs, crushed peppercorns, two good pinches of the Maldon sea salt and the lemon zest and mix well. Prepare the escalope by placing each piece between clingfilm and using a rolling pin beat until just under a cm thick. Dip each escalope into the beaten egg mix and then the breadcrumb mix making sure they are fully coated.

Drizzle olive oil in a heavy based griddle pan on a high heat and add the asparagus turning the heat down at this stage after approximately 2 minutes turn over the asparagus and add the chicory cut side down and cook for a further 3 minutes, turning the asparagus once

At the same time as heating the griddle pan, heat a frying pan with approximately ½ cm of mild olive oil on a medium heat and fry the escalopes for approximately 2.5-3 minutes each side or until golden brown on both sides (feel free to add a little more oil if the breadcrumbs have absorbed the oil)

Now plate up, place the asparagus on a serving plate, top with the Burrata and drizzle with wild garlic oil, zest some lemon and a good pinch of sea salt and ground pepper. Add an escalope to each plate, a piece of the chicory and a lemon wedge , sprinkle with parmesan and serve.

Et voila

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