Cook
15m
Ingredients
Method
Turn cooking mode on
Step 1
Place the pork between sheets of greaseproof paper and beat with a mallet until thin and large.
Access all recipes now
Cook along with all of our recipes
Save your favourites and build your own collections
Access all membership benefits
Already subscribed? Log in or switch accounts.
For
4
M
I
4
Pork escalope, shoulder or leg, roughly 150g
2-3
tbsp
Extra virgin olive oil
200
g
Flour, seasoned with salt and pepper; approx
Access all recipes now
Cook along with all of our recipes
Save your favourites and build your own collections
Access all membership benefits
Already subscribed? Log in or switch accounts.
Truth be told, I have always eaten this freshly tossed and unrefrigerated, but allowing it to rest in the refrigerator increases the absorption of the juices into the rice grains.
Only visible to you
Made it?
Cancel
Cook
15m
Ingredients
Method
Turn cooking mode on
Step 1
Place the pork between sheets of greaseproof paper and beat with a mallet until thin and large.
Access all recipes now
Cook along with all of our recipes
Save your favourites and build your own collections
Access all membership benefits
Already subscribed? Log in or switch accounts.
For
4
M
I
4
Pork escalope, shoulder or leg, roughly 150g
2-3
tbsp
Extra virgin olive oil
200
g
Flour, seasoned with salt and pepper; approx
Access all recipes now
Cook along with all of our recipes
Save your favourites and build your own collections
Access all membership benefits
Already subscribed? Log in or switch accounts.
Truth be told, I have always eaten this freshly tossed and unrefrigerated, but allowing it to rest in the refrigerator increases the absorption of the juices into the rice grains.
Only visible to you
Made it?
Cancel
