Crusted Pork Escalope Recipe - Great British Chefs

Ingredients

• 2 pork escalopes, 2 large or 4 small
• 70g of breadcrumbs
• 25g of butter, melted
• 12 pineapple sage leaves, or normal sage, plus extra to garnish
• 80g of blue cheese, crumbled
• 30g of Parmesan
• salt
• pepper
• 250g of beetroot, trimmed and scrubbed
• 2 red onions, peeled and sliced into wedges
• 1 apple, cored and cut into wedges
• 1 sprig of pineapple sage
• 2 tbsp of olive oil