Crispy Pork With Leeks, Smoked Cheese And Mushroom Sauce
Crispy Pork Filled with Leeks and Smoked Cheese and a Creamy Mushroom Sauce
Pork Filled with Leeks and Smoked Cheese
Ingredients
2 pork fillets, trimmed
150g chopped leeks
25g butter
100g smoked cheese
100g plain flour seasoned with salt and pepper
1 egg whisked
125g panko style breadcrumbs
Oil for cooking
Method
Cut the fillets in half and cut a third of the way up the fillet without cutting through and open up. Open up again and place a piece of cling on top and batter the fillet to a thin escalope.
Cook the leeks in butter until soft and season with salt and pepper, allow to cool.
Set oven to 180 degrees.
Place a quarter of the leeks into the middle of the escalope and top with a 25g slice of the cheese. Fold into a parcel and repeat with the rest. Dip each parcel into the flour, shake off the excess. Coat in the egg and dip in the crumbs to coat.
Heat half a thumbnail depth of oil in a pan over medium heat and cook the escalopes all over until golden. Transfer to a baking tray lined with parchment and cook for 15 minutes or until cooked through.
Creamy Mushroom Sauce
Ingredients
150g mushrooms sliced
1 tablespoon oil
25g butter
1 shallot finely chopped
1 clove garlic, minced
150ml chicken stock
75ml double cream
½ teaspoon Dijon mustard
Method
Heat the oil in a large pan until smoking hot and add the mushrooms.
Dot the butter round and cook until golden. Add the shallot and garlic and cook for until golden. Add the stock and boil to reduce by half. Add the cream and cook to spoon coating consistency. Whisk in the mustard and check the seasoning.
