800g fillet of pork
2 tbsp NOMU Roast Rub
NOMU Sea Salt
Flour, to dust
2 tbsp NOMU Extra Virgin Olive Oil
4 tbsp butter
1/2 cup marsala wine
1/2 cup Italian parsley, roughly chopped
2 tbsp capers (optional)
Cut the pork fillets into 8 x 100g pieces. Place on a board between 2 pieces of clingfilm. Using a meat tenderiser, carefully flatten each piece to 0.5cm thick escalopes.
Season well on all sides with NOMU Roast Rub and salt. Lightly dust with flour.
Working quickly, drizzle the Olive Oil into a very hot pan and sear the escalopes for 2 minutes before turning. Add the butter to the pan and as soon as it starts bubbling, add a splash of marsala. Feel free to flambé at this stage if you wish! Throw in the parsley and capers and simmer for a minute longer.
Serve immediately on pasta or creamy mashed potato with all the delicious juices from the pan.
Tips: When flattening meat, do not simply hit it with a direct blow. Instead, flatten at an angle to push the meat outwards. You may need 2 large pans to cook everything at once as you cannot overlap the escalopes.
You can replace the pork with chicken, lamb or beef for equally scrumptious results.
800g fillet of pork
2 tbsp NOMU Roast Rub
NOMU Sea Salt
Flour, to dust
2 tbsp NOMU Extra Virgin Olive Oil
4 tbsp butter
1/2 cup marsala wine
1/2 cup Italian parsley, roughly chopped
2 tbsp capers (optional)
Cut the pork fillets into 8 x 100g pieces. Place on a board between 2 pieces of clingfilm. Using a meat tenderiser, carefully flatten each piece to 0.5cm thick escalopes.
Season well on all sides with NOMU Roast Rub and salt. Lightly dust with flour.
Working quickly, drizzle the Olive Oil into a very hot pan and sear the escalopes for 2 minutes before turning. Add the butter to the pan and as soon as it starts bubbling, add a splash of marsala. Feel free to flambé at this stage if you wish! Throw in the parsley and capers and simmer for a minute longer.
Serve immediately on pasta or creamy mashed potato with all the delicious juices from the pan.
Tips: When flattening meat, do not simply hit it with a direct blow. Instead, flatten at an angle to push the meat outwards. You may need 2 large pans to cook everything at once as you cannot overlap the escalopes.
You can replace the pork with chicken, lamb or beef for equally scrumptious results.
800g fillet of pork
2 tbsp NOMU Roast Rub
NOMU Sea Salt
Flour, to dust
2 tbsp NOMU Extra Virgin Olive Oil
4 tbsp butter
1/2 cup marsala wine
1/2 cup Italian parsley, roughly chopped
2 tbsp capers (optional)
Cut the pork fillets into 8 x 100g pieces. Place on a board between 2 pieces of clingfilm. Using a meat tenderiser, carefully flatten each piece to 0.5cm thick escalopes.
Season well on all sides with NOMU Roast Rub and salt. Lightly dust with flour.
Working quickly, drizzle the Olive Oil into a very hot pan and sear the escalopes for 2 minutes before turning. Add the butter to the pan and as soon as it starts bubbling, add a splash of marsala. Feel free to flambé at this stage if you wish! Throw in the parsley and capers and simmer for a minute longer.
Serve immediately on pasta or creamy mashed potato with all the delicious juices from the pan.
Tips: When flattening meat, do not simply hit it with a direct blow. Instead, flatten at an angle to push the meat outwards. You may need 2 large pans to cook everything at once as you cannot overlap the escalopes.
You can replace the pork with chicken, lamb or beef for equally scrumptious results.
800g fillet of pork
2 tbsp NOMU Roast Rub
NOMU Sea Salt
Flour, to dust
2 tbsp NOMU Extra Virgin Olive Oil
4 tbsp butter
1/2 cup marsala wine
1/2 cup Italian parsley, roughly chopped
2 tbsp capers (optional)
Cut the pork fillets into 8 x 100g pieces. Place on a board between 2 pieces of clingfilm. Using a meat tenderiser, carefully flatten each piece to 0.5cm thick escalopes.
Season well on all sides with NOMU Roast Rub and salt. Lightly dust with flour.
Working quickly, drizzle the Olive Oil into a very hot pan and sear the escalopes for 2 minutes before turning. Add the butter to the pan and as soon as it starts bubbling, add a splash of marsala. Feel free to flambé at this stage if you wish! Throw in the parsley and capers and simmer for a minute longer.
Serve immediately on pasta or creamy mashed potato with all the delicious juices from the pan.
Tips: When flattening meat, do not simply hit it with a direct blow. Instead, flatten at an angle to push the meat outwards. You may need 2 large pans to cook everything at once as you cannot overlap the escalopes.
You can replace the pork with chicken, lamb or beef for equally scrumptious results.
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