Pork Steak and Fruit Stack
1 Cutting board, 1 Kitchen shears, 1 Large knife, 1 Kitchen twine, 1 Aluminum pan, 1 Tablespoon, 1 Brush
Pound the escalopes between 2 pieces of cling film to flatten them to about 1/2 cm|1/4" thick. Season with salt and pepper.
Heat the oil in a shallow pan and quickly brown the escalopes on both sides. Remove from the pan and set aside.
Add the Marsala and stock to the pan with the figs and the honey and cook until reduced by about half over a medium heat.
Return the meat to the pan and cook over a low heat for about 2 minutes, or until done, turning once. Add the parsley and season to taste with salt and pepper.
Arrange the figs and escalopes attractively in layers on warm serving plates and serve scattered with pistachios. Garnish with mint.