Pork escalopes with anchovy

3_06032 PORK SCALOPPINE With ANCHOVY not only The classic veal scaloppine are made from lean meat and hold of the calf, but the term is now entered in common usage to refer to slices of pork, chicken breast or Turkey and rabbit's back.

Flour 500 g thin Escalopes of pork tenderloin, approximately 40 g each.

Shaken the excess flour and rosolatele a minute on each side in a pan with 50 g butter heated to Hazel.

Cover with half a glass of white wine and continue cooking 2 minutes.

Pepatele.

Stir while the meat cooks, 2 tablespoons of softened butter in a bowl with a spoonful of anchovy paste.

Place the meat on a serving platter.

Add the anchovy butter to the cooking and stir with a wooden spoon.

Pour over the meat and complete each Escalope with anchovy fillets in oil, some tomato dice unpeeled and clumps of Basil.

Serve.