Pork Escalope with Fondant Potato and Wild Mushroom Sauce

Stuffed pork fillet breaded and fried, served with buttery fondant potatoes and a rich, creamy wild mushroom sauce.

Pork Potatoes Meat Main Course Mushrooms

Estimated Nutrition

Calories

2085.4

kcal / serving

2085.4 kcal total

Carbs

101.5g

per serving

101.5 g total

Fat

154.2g

per serving

154.2 g total

Protein

72.8g

per serving

72.8 g total

Cook Time

minutes

Serves

person

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

Dairy

Somerset Brie

or similar soft cheese

piece

Egg

free-range, beaten

Butter

for potatoes

Butter

for sauce

150

Double Cream

GrainsCereals

100

Plain Flour

sifted

100

Breadcrumb

fresh

Meat

150

Pork Fillet

flattened out using a meat mallet

NutsSeeds

piece

Basil

leaves

Salt

to taste

Black Pepper

freshly ground, to taste

sprig

Thyme

leaves stripped

clove

Garlic

crushed, for potatoes

clove

Garlic

crushed, for sauce

OilsFats

Olive Oil

for frying pork

Olive Oil

for potatoes

Vegetables

0.5

piece

Potato

peeled, sliced in 0.5cm rounds

0.5

piece

Onion

finely chopped

100

Wild Mushrooms

roughly chopped

Method

Sear the pork in olive oil for two minutes per side, then roast in the oven for ten minutes.

Preheat the oven to 200°C.

Plate the mushroom sauce, top with sliced pork, and serve with the warm fondant potatoes.

Sauté garlic and onion in butter, then simmer with mushrooms and cream for five minutes.

Coat the pork roll in flour, then beaten egg, and finally breadcrumbs, pressing firmly to adhere.

Layer basil and brie onto flattened pork, roll it up, season, and refrigerate in clingfilm for five minutes.

Melt butter with oil, thyme, and garlic, then fry potato rounds for two minutes per side before roasting for fifteen minutes.