Chargrilled Pork Escalopes With Fried Zucchini, Mint And Parsley Salad And Dried Chilli - Local Food
These quickly seared escalopes are delicious with a dollop of cold ricotta. They're great for lunch or a light dinner in Summer.
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Ingredients
- 100 ml Extra virgin olive oil
- 2 Zucchini (courgettes) Sliced lengthways into 4 pieces
- Sea salt
- freshly ground black pepper
- 4 Pork loin or round escalopes (150 g each) Flattened to thin steaks
- 12 Mint leaves Torn
- 2 Flat-leaf parsley leaves Torn
- 1 Small lemon Half finely sliced and half juiced
- 200 gms Ricotta
- 1 ½ Teaspoons dried chilli flakes
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