Remove the pellicles and sinews and carve pork rack up in portions – 1-2 pieces 2-4 inch (10-15 mm) thick. Chop slightly, salt and pepper.
Fry the escalopes in a well preheated frying over 340oF (170oC) until crusty, reduce the heat and fry until ready. Cook through in the oven.
Cut bread escalope-shaped and dry a little in a toaster.
Put the escalopes on toasts and dress with meat juice (see the recipe) when serving. Garnish with fresh and pickled vegetables, boiled green beans, chips and greens.
