Pork escalopes with lemon and caper mash

Method

• step 1

  To make the mash, simmer the potatoes in boiling salted water for 8-12 minutes until tender. Drain well, then return to the saucepan and leave to steam-dry for a few minutes. Mash with the milk until really smooth, then cool completely, if you are freezing it, otherwise, keep it warm and stir in the lemon zest and juice, chopped parsley, dill and capers, then season.

• step 2

  Put each escalope between two sheets of baking parchment or clingfilm, and use a rolling pin to bash them until they are 1cm thick all over.

• step 3

  Put the flour on a plate, and season well with salt and pepper; put the beaten eggs on another plate; and mix together the breadcrumbs and parmesan on a third plate. One at a time, coat each escalope in, firstly, the flour, then the egg – both times shaking off any excess – and, thirdly, thoroughly coat in breadcrumbs. Freeze now.

• step 4

  To serve, heat the oven to 220C/fan 200C/gas 7 and lay the escalopes on a baking sheet (you can do this from frozen). Drizzle each portion with 1 tsp oil and dot with 1 tsp butter. Season with a little more salt before baking in the oven for 12-15 minutes, until the meat is just cooked through and the crumbs golden. Meanwhile, defrost the mash in a microwave, then heat on high for 5 minutes, stirring halfway, until piping hot (or if you don’t have a microwave, put in a saucepan over a low heat with a glug more milk, cover – when softened and stir-able, uncover and increase the heat). Serve each crisp escalope with a pile of lemony caper mash and a handful of leaves.