Pork and Brie Escalope
Pork and Brie Escalope



  • 150g pork fillet, flattened with a meat mallet
  • 6 basil leaves
  • 40g brie
  • 100g seasoned flour
  • 2 eggs, beaten
  • 100g panko breadcrumbs
  • 1 tbsp olive oil
  • Mashed potato, to serve
  • Preheat the oven to 100C. Place 3 basil leaves on the flattened pork fillet, then place the brie on top of the leaves and cover with the remaining basil. Roll the pork around the cheese and season well, then wrap tightly in film and leave to rest for 10 mins in the fridge.
  • Unwrap the pork and roll in the flour before dipping in the eggs and coating in the breadcrumbs. Add a splash of oil to a hot pan and fry the pork for 2 mins on each side, then roast in the oven for 10-12 mins or until cooked through. Remove, leave to rest for 5 mins, then slice on the diagonal and serve with mashed potatoes and your choice of greens.
25 mins
1 serving

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