Pork escalopes with leeks, onion, olives and curry

I remove any fat from the meat, cover with cling film and pound the slices thin.

I put a little flour on a plate and coat the slices.

In a large frying pan I add oil and butter, melt it and add the meat, browning on all sides. I add salt and pepper and remove from the heat after a few minutes.

I keep the meat aside, covered. In the same pan I add the sliced onion and leeks and deglaze with white wine.

I add the curry powder.

I season with salt and pepper and add a couple of glasses of water or stock.

I cover and cook until the onion and leeks are very soft and creamy.

At the end of cooking I return the pork slices and cook for about ten more minutes, then add the olives and chopped parsley.

If the sauce is too runny, let it reduce.