Crunchy pork escalopes coated with oats served with watercress sauce
4 Pork escalopes (approx. 120g each)
1 large egg
2 tbsp plain flour
250ml low fat crème fraiche
1 bunch watercress
1 small onion finely chopped
1 glass dry white wine
- Pre-heat oven to 200°C/Gas Mark 6. Mix the egg with an equal amount of milk/water in a shallow bowl, season the flour and put onto a plate, put the oats onto a plate.
- Put a pork escalope in the flour and pat off the excess, dip into the egg and then into the oats, pat the oats onto the escalope ensuring it is well covered. Repeat for each escalope
- Heat a large non-stick frying pan over a medium heat, spray with oil and seal the escalopes so they are golden brown, place onto a baking tray and cook in a pre-heated oven for 10-15 minutes
- Put the white wine and chopped onion into a sauce pan, bring to the boil and reduce by half. Add the crème fraiche and bring to the boil. Chop the watercress leaves (don’t use the stalks), stir in well and remove from the heat. Check the seasoning.
- Place an escalope on the plate, dress with the watercress sauce.
Serve with quinoa, steamed broccoli and carrots.