Crispy Pork Escalope With Salsa Verde

For the salsa Verde, simply add peeled garlic, Dijon mustard, red wine vinegar, sage, parsley, tarragon, capers and oil to a food processor and blend until you have a smooth sauce. Season to taste. For the escalope, make sure it’s an even thickness. Season with a little salt and milled pepper and then toss the escalope in the flour. Dip into the egg and then into the breadcrumbs. Fry the escalope in the vegetable oil until golden, crisp, and cooked through. Serve with Tenderstems, lemon wedge, fresh watercress, and salsa verde