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Pork fillet Pizaiola, pesto crushed potatoes and breaded vegetables


  • 1 Pork fillet
  • 1 finely chopped onion
  • 2 cloves garlic
  • 1 tsp oregano (AJS Imports)
  • 1 tbsp capers
  • 2 tbsp olives
  • 1 cup white wine
  • 1 tomato sauce
  • 1 tsp sugar
  • 1 tsp vinegar
  • Fresh mozzarella ball (Benna)
  • Fresh basil leaves
  • Extra virgin olive oil (Borges)
  • 2 boiled potatoes
  • 2 tbsp pesto (Camel Brand)
  • 2 bell peppers
  • 1 aubergine
  • 1 zucchini
  • Flour for dusting
  • 2 beaten eggs
  • Breadcrumbs


Trim off any excess fat from the pork fillet, cut into medallions. Season the meat with salt, pepper and oregano, shallow fry in hot melted butter with olive oil on both sides. Remove meat from the pan; cook the onion and garlic in the same fat together with the capers and olives, splash with white wine, allow evaporation. Add the tomato sauce, season with more salt and pepper, add the sugar and vinegar and the meat to the pan, top up with basil leaves and mozzarella cheese and simmer for a couple of minutes. Crush the potatoes in a pan, add the pesto and warm gently before serving. Cut the vegetables into strips, roll into flour, dip in egg and pass through breadcrumbs, repeat process if necessary. Deep fry the veggies, till golden and crisp.

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