A Family Favourite

Everytime my mom or sister would prepare this meal, everyone would wipe their plates clean. You can never get enough or bored by "escalopes de porc" (pork escalope). It is so easy to make but yet so flavorful! I decided to accompagny it with a nice mushroom and parmesan risotto. Well, that was the plan. I took my rounded rice out and realized that there was some greyish black little pieces at the bottom of my jar... Not sure what it was and, to be honest, I didn't really want to know! So off to the garbage it went. I made the risotto with long grain rice but it doesn't have the same texture. Sometimes you have to improvise and that is the beauty of cooking :)

Pork Escalopes with Mushroom and Parmesan Risotto

Ingredients:

800gr of pork escalopes (without the bone)
1/2 cup of breadcrumbs (really depends on the chops)
1 tbsp of parsley
1 tbsp of italian seasoning
1 tsp of garlic powder
salt and pepper
1 cup of rounded rice
1/2 onion
200gr of mushrooms
1/2 cup of parmesan cheese
2 tbsp of rice seasoning
1/2 cup of white wine
2 cups of water (depending on the rice used)
oil

In a plate, mix the breadcrumbs, pepper, italian seasoning, parsley and garlic powder together. Pass the escalopes through the seasoned breadcrumbs making sure they are completely covered. Shake off the excess if needed.

Dice the onion and mushroom for the risotto.

Heat oil in a pan and add the onions. Sweat for a minute and add the mushrooms. Add salt and pepper. When the mushrooms are mostly cooked, add the white wine and reduce for a few minutes.

Add the rice to the pan and mix well in order to cover it completely with the oil/wine mixture.

The trick to cooking a good risotto is to slowly add the water/broth as it cooks. I add about 1/2 cup each time.

In the meantime, heat a pan with enough oil to generously cover the bottom of it. When oil is hot, place escalopes and pan fry them.

When the escalopes start browning and the blood is slowly rising, flip them around.

When the rice is cooked, add the parmesan to the pan and mix well.

Plate and serve. Enjoy! (picturing the risotto with rounded rice and not long grain one ;) )