Escalope of pork with juniper & Marsala recipe

1. 1

   Place the porcini in a bowl and just cover with hot water.

2. 2

   Do the same for the juniper berries.

3. 3

   Leave for 30 minutes.

4. 4

   Strain, reserving the liquid.

5. 5

   Crush the berries with the side of a knife.

6. 6

   If the escalopes are quite thick you may want to pound them out with a meat mallet.

7. 7

   Place each escalope between a layer of cling film.

8. 8

   Pound to 1 cm thickness (this stage is optional).

9. 9

   Brush the escalopes with vinegar.

10. 10

    Melt butter with a drop of oil in a large pan on medium high heat.

11. 11

    Brown the escalopes on one side then flip and fry for a further minute, no more.

12. 12

    Add the garlic, Marsala, rosemary, mushrooms & berries with the remaining vinegar.

13. 13

    Season and allow to gently simmer on low heat for 3 minutes.

14. 14

    Season to taste and serve immediately.

* Per serving · 4 servings · Values may vary.

No additional tips available.