Preparing Pork Escalopes

  1. Take a large fillet of pork and slit it down the middle, taking care not to cut it all the way through.
  2. Open the meat out and place between 2 sheets of dampened greaseproof paper.
  3. Flatten the fillet gently but firmly using a cutlet beater or rolling pin.
  4. The escalope can now be stuffed, rolled and tied with kitchen string. Alternatively, cut the escalope into smaller pieces and use as scallopine.