Escalope of Pork with Tapenade

Preparation info
  • Serves


    • Difficulty


Appears in

By Joyce Molyneux

Published 1990

  • About

Tapenade, a paste of olives and anchovies, mustard and capers, brings the bite of the South of France to this dish, mellowed by breadcrumbs, and thick tomato sauce.


  • 575 g/ lb pork fillet, trimmed
  • ½ quantity of Tapenade


Cut the pork at a slant across the grain into twelve slices. Spread one side of each slice with Tapenade. Dip into the beaten egg and coat in crumbs. Leave in the fridge for 30 minutes or so to firm up.

Heat some oil in a pan and fry the pork escalopes for 5 minutes on each side, until nicely browned. Heat through the Tomato Sauce, make a bed of sauce on a warmed serving dish, and lay t