Pork scaloppine with mushrooms and mashed potatoes

Ingredients

For 1 serving

• Pork loin140 g
• All-purpose flour6 g
• Button mushrooms150 g
• Parsley5 g
• Garlic1 clove
• Beef broth80 ml
• Potatoes200 g
• Reduced-fat milk50 ml
• Extra virgin olive oil10 g
• White wine40 ml
• Saltto taste
• Black pepperto taste

Contains: gluten, lactose, celery, sulphites,

Method

1. Bring a pan of salted water to the boil; peel the potatoes, cut them into pieces of about 3 cm and boil for 20 minutes, until they break apart with a fork.
2. Meanwhile wipe the mushrooms with a damp cloth and slice them; heat half the oil in a frying pan over high heat with the crushed garlic, add the mushrooms and sauté for 6 minutes, until golden; season with salt, remove the garlic and set aside.
3. Pound the pork slices between two sheets of baking paper and dredge them in the flour, shaking off the excess.
4. In the same pan heat the remaining oil over medium-high heat and brown the slices for 1–2 minutes per side, until golden; season with salt and pepper.
5. Deglaze with the white wine and let it bubble for 1 minute, return the mushrooms, pour in the stock and cook for 3 minutes, until the sauce thickens; finish with chopped parsley.
6. Warm the milk, drain the potatoes and mash them with the hot milk and a pinch of salt until smooth; serve with the escalopes.