Thin escalopes

pork escalopes, preferably thin • garlic clove, minced • salt • cracked black pepper • Juice of half a lemon • fish fry • vegetable or olive oil • chili powder or hot paprika (optional)

oil • onion finely chopped • celery, finely chopped • red pepper, finely chopped • garlic, crushed • Italian tomatoes, chopped • chicken stock cube • boiling water • chopped parsley • dried basil • caster sugar • tomato purée •

(8 oz.) boneless, skinless chicken breasts • All Purpose Flour • Pure Olive Oil, plus 1 1/2 to 2 tablespoons, divided • prepared pesto • panko (coarse) bread crumbs • tomatoes, seeded and cut into 1/2-inch cubes • fresh basil, cut to chiffonade (thin strips) • mozzarella cheese, cut into 1/2-inch cubes • red onion, thinly sliced • 100% Extra Virgin Olive Oil • balsamic vinegar

cooking oil • onion,peeled and finely chopped • red and 1/2 yellow sweet pepper deseeded and cut into strips • /8oz thin veal escalope,cut into strips • seasoned flour • /10 fl oz chicken stock • /6oz button mushrooms,washed and sliced • salt and pepper

pork loin chops battered out until thin (you could use pork escalope for this but its hard to find in the supermarket) • panko breadcrumbs • about 2 tbs chopped mixed herbs (thyme, rosemary, sage) • beaten egg • Olive oil • salt and pepper • Lemon wedges to serve