Serves 4

Now, I know I have leaned more towards the French in this dish, but the sweetness of the Marsala Wine works  sublimely  in this delicate cream-based veloute. Marsala is a wine produced in the region surrounding the Italian city of Marsala in Sicily and it can be described as a fortified wine similar to Port, Madeira or Sherry. This is why it works beautifully in a rich cream sauce, adding sweetness and depth.  I wanted to introduce a slightly citrusy element with the apricot, and this compote also helps to perfume the dish even further…


  • 4 Pork loin steaks, fat trimmed and sliced into thin escalopes. ( This is actually best achieved when the loins are frozen as you will get a nice clean equal cut ). You should get at least 3 escalopes from each loin.
  • 1 cup of fresh breadcrumbs
  • 1 cup of cornflour
  • 3 eggs, well beaten
  • 2 cups of cream
  • 1 ½ of chicken stock
  • ½ wine glass of Marsala wine
  • Juice of half a lemon
  • Salt and Cracked Black Pepper for seasoning
  • 4 tbs olive oil
  • 2 tsp of finely chopped garlic
  • 2 tbs of butter
  • Oil for shallow frying

For the Apricot Compote

  • 1 cup of dried apricots finely chopped
  • 1 tbs of butter
  • ½ tbs of brown sugar
  • Juice of half a lemon
  • ½ tsp of pink peppercorn finely crushed
  • ¾ cup water

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Take each of the pork steaks and with a very sharp knife, slice into thin escalopes as shown. You should get 3 escalopes per steak

Once you have created all your escalopes, marinate them in the garlic, olive oil, 1 tsp of cracked black pepper and ½ tsp salt

Season the breadcrumbs with  ½ tsp salt.

Place your cornflour in one plate, the beaten egg in a shallow dish and the breadcrumbs in another. Now dip each escalope first in the cornflour, then the egg and finally the breadcrumb. Place them in the fridge until you are ready to start making the dish.

In a wide frying pan, pour a little oil, but enough for shallow frying and heat until hot but not smoking.

Fry three escalopes at a time and place them in a slightly warm oven. Do not cover. Be ready to serve this dish as soon as your sauce is ready as the sauce needs to be served immediately once cooked.

Prepare the Compote

Heat the butter and once melted add the brown sugar.
As the brown sugar starts to melt, add the apricots, coating evenly.
Now add the rest of the ingredients and bring to a steady simmer.
Let this compote thicken and take on a shiny gloss. It should be thick and treacly but not lumpy and sticky. If you need to add more water, do so to thin it down.

For the Sauce
In the same frying pan as the one in which you fried the escalopes, now add the 2 Tbs of butter. Once melted add  the marsala wine, this may sputter in the hot pan, so be careful not to burn yourself. Add the cream, salt and black pepper for seasoning.  Bring this to a gentle simmer and add the lemon juice, stirring quickly. Strain, so that any breadcrumb particles can be removed, leaving a sublime velvety sauce. You can heat this gently just before serving.

Bring it all together

Place two escalopes per serving. Pour over the Marsala Wine and Cream Veloute and spoon over a teaspoon or so of compote.

Serve with Stuffed Baby Gems

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