Name: Lemon, Parmesan & pine nut crumbed pork escalopes
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 4
Cuisine: British
Ingredients: 4 pork loin steaks; 3 slices thick white bread torn into pieces; zest 1 unwaxed lemon; 50g grated parmesan; 50g pine nut; 2 rosemary sprigs, leaves picked; 3 tbsp plain flour; 2 eggs beaten; olive oil for shallow-frying; 4 lemon wedges, to serve

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Lemon, Parmesan & pine nut crumbed pork escalopes

Lemon, Parmesan & pine nut crumbed pork escalopes

Good Food team

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Serves 4

Easy

Prep: 20 mins

Cook: 10 mins

A star rating of 4.3 out of 5.24 ratingsRate

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These breaded fillets have a zesty crumb with a golden crunch which also works with chicken or British rose veal

Freezable (Freeze uncooked)

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Ingredients

Nutrition

Units:

MetricUS

4 pork loin steaks
3 slices thick white bread

torn into pieces
zest 1 unwaxed lemon
50g grated parmesan
50g pine nut
2 rosemary

sprigs, leaves picked
3 tbsp plain flour
2 eggs

beaten
olive oil

for shallow-frying
4 lemon

wedges, to serve

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Nutrition: per serving

kcal610
fat42g
saturates13g
carbs26g
sugars2g
fibre1g
protein32g
salt0.9g

low

Method

step 1

Trim the fat from the steaks, then place, one at a time, between 2 pieces of baking parchment and bash with a rolling pin or meat mallet until about 5mm thick. Set aside.
step 2

Put the bread, lemon zest, Parmesan, pine nuts and rosemary leaves in the bowl of a food processor and blitz to a fine crumb. Transfer to a shallow bowl.
step 3

Spread the flour onto a plate and put the egg in a shallow bowl. Season the pork, then dust in flour. Dip each steak into the egg, then press into the crumbs, coating evenly. Heat the oil in a large frying pan and cook the pork for 2-3 mins each side until golden and crunchy. Serve immediately with lemon wedges.

Recipe from Good Food magazine, February 2012

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A star rating of 4.3 out of 5.24 ratings

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