Pork Escalopes with Chilli Crust and Black Olive and Red Onion Salsa

Pork tenderloin flattened, mustard-brushed, breaded with chilli and parsley, fried, and served with a tangy olive and red onion salsa.

Quick Pork Main Course High Protein Spicy Salsa

Estimated Nutrition

Calories

542.8

kcal / serving

1085.6 kcal total

Carbs

26.7g

per serving

53.4 g total

Fat

36.4g

per serving

72.8 g total

Protein

27.1g

per serving

54.2 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

CondimentsSauces

tbsp

Dijon Mustard

Fruits

0.5

piece

Lemon

zest and juice

GrainsCereals

slice

Bread

Meat

150

Pork Tenderloin

trimmed of fat and sinew

NutsSeeds

tbsp

Parsley

chopped fresh

pinch

Salt

to taste

pinch

Black Pepper

freshly ground, to taste

tsp

Chili Flakes

tbsp

Parsley

chopped fresh, for crust

OilsFats

tbsp

Olive Oil

for salsa

tbsp

Olive Oil

for frying

Other

Black Olive

stones removed, finely chopped

Vegetables

0.5

piece

Red Onion

finely chopped

Method

Serve the pork on plates topped with a spoonful of olive salsa.

Heat olive oil in a pan and fry escalopes for 4 minutes per side until cooked.

Coat the pork escalopes with mustard and press into the breadcrumb mixture.

Pulse bread, chilli flakes, parsley, salt, and pepper in a food processor to combine.

Slice the pork into 5 pieces and flatten them with a mallet or saucepans.

Mix the salsa ingredients in a small bowl and season with salt and pepper.