Bash pork escalopes with a meat mallet until flattened and about 1/2 cm thick, then dredge lightly in flour seasoned with dried oregano
and a little salt and pepper. Dip into beaten egg and then into panko breadcrumbs to coat on both sides. Put aside in the refrigerator
for an hour or so, to set the coating.
Meanwhile, make a salsa by stoning and quartering peaches and trimming spring onions. Heat a griddle pan and when smoking, griddle
the peaches and spring onions until lightly charred. Let cool and chop into 1 cm chunks. Place in a bowl and add 2-3 Tbs chipotle salsa,
chopped coriander leaves and chopped mint leaves. Season with a little sea salt and freshly ground black pepper and moisten with
a squeeze of lime juice. Set aside until ready to serve.
Put some rice on to cook, drain and tip back into the saucepan. Add quartered cherry tomatoes and warm over a low heat until the tomatoes
are softened, then garnish with chopped coriander.
To cook the pork, heat olive oil and a little butter in a frying pan, and fry the pork escalopes on both sides until golden and crispy.
Serve with the rice and salsa.