PV Pork Fillet Escalopes with Blackcurrants and Double Cream


I like to cook with fresh blackcurrants, they are only around for a few months so its best to make the most of them.  I buy plenty in the summer and freeze them, they are great for spicing up stews and braises in the winter months.  The tangy edge helps bring out the flavour of pork and cream. Having said that, frozen defrosted make a much deeper coloured and flavoured sauce, try both see how you get on.


1. Place the pork on a chopping board and cut into 4 pieces.  Then cut each piece of pork three quarter of the way through lengthways and open out flat.
2. Lay a large piece of cling film over a chopping board. Place one piece of pork onto the film, add half a teaspoon of water and fold over the film.
3. Using a rolling pin or meat bat, gently beat the piece of pork nice and thin, the thinner the better.  The water helps the pork to move inside the cling film. 4. Repeat the process with the other three.
5. Place the onion and garlic together into a saucepan, add the white wine and bring to the boil, simmer until about1 tablespoon is left roughly.
6. Add the chicken stock and cook down until you have about half the original volume.
7. Add the same amount of double cream, and bring to the boil, do not reduce. 8. Season well and taste, adjust with a little sugar if needed and a squeeze of lemon. If you are using tinned blackcurrants then add them now, the residual heat will warm them through, then cover.
8. Meanwhile, place the eggs, milk together and vegetable oil in a bowl, mix well.
9. Dust the pork lightly with flour, and dip them one at a time into the egg, then into the breadcrumbs and cornmeal.  Repeat the process with the other three. 10. Chill well.
11. Heat the vegetable oil in a frying pan, add two escalopes of pork and cook quickly in the hot oil, when slightly browned turn over and cook for further 3-4 minutes.
12. Drain well and keep warm.  Repeat the process with the other two.
13. To serve, spoon a little sauce onto a hot plate top with the hot pork escalope.
All you will need is a crisp green salad and a few new potatoes rolled in minted butter.
Copyright Phil Vickery
May 2012


Prep time:

Cook time:

Serves: 5

  • 1 medium pork fillet, sinew removed

  • 1 small onion, peeled and chopped finely

  • 1 clove of garlic, crushed

  • 275ml good quality chicken stock

  • 200ml dry white wine

  • 150ml double cream

  • 100g frozen blackcurrants, defrosted

  • squeeze of lemon

  • 6tbsp dried breadcrumbs

  • 6tbsp cornmeal (fine polenta)

  • 3 eggs

  • 4tbsp plain flour

  • 1tbsp vegetable oil

  • 1tbsp milk

  • salt and freshly milled black pepper

  • vegetable oil