This dish to serve 4 people was made with 1.5lb of pork steak cut into small individual pieces and each of them flattened into thin escalopes with a meat mallet. The escalopes are then pan fried and served with a cream and mushroom sauce. Choose a fruit desert to accompany  this delicate flavour, and maybe a pate from the supermarket for a starter course.

Pork Escalopes—flattened
2 tablespoon olive oil
2 tablespoons lemon juice
1 clove of garlic crushed
Salt & Black pepper to taste

Place the escalopes in a dish making sure they are well spaced out. Mix the above ingredient together and pour over the meat
Cover and marinade about 1 hour in a fridge.

Melt the butter in a large fry pan and add the chopped onion and mushrooms, fry gently until onion turns transparent.
Place them in a dish and keep warm, leaving the flavoured butter in the pan.

Drain the marinade from the escalopes and fry them gently in the butter for 10 to 15min, turn each piece and cook till light golden brown.

Set the meat aside in a hot serving dish.
Now deglaze the hot frying pan with the sherry, and return the onion & mushrooms back to the pan, season with a little salt & pepper, and then stir in the cream, continue to stir until almost boiling, then pour over the escalopes and serve.