Lemon, Parmesan & pine nut crumbed pork escalopes

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• Rebecca

  18 January 2012

  Rebecca rated and commented on this recipe

  

  My family really enjoyed this dish, I didn't have any pine nuts so next time i will include them, the lemon gave it a lovely fresh flavour. I will certainly be making this again !

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• timbowery

  18 January 2012

  timbowery commented on this recipe

  Loved this recipe. The only change I made was to use gluten free bread for the crumbs. But apart from that, followed the recipe to the letter and will do so again and again...

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• timbowery

  18 January 2012

  timbowery rated this recipe

  

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• Eileen

  21 January 2012

  Eileen rated and commented on this recipe

  

  Made these yesterday. I used brown bread instead of white as we prefer it and as I didn't have pine nuts I just used small mixed nuts but it still tasted okay. Will try pine nuts another time.We loved them.

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• bengal-mad

  24 January 2012

  bengal-mad rated and commented on this recipe

  

  This was lovely, highly recommend! I had a pork but made my husband's with a chicken breast. Served it with chips and coleslaw... was delish!

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• Lreeve

  02 February 2012

  Lreeve commented on this recipe

  Enjoyed this dish immensely. I substituted brown for white too as a preference and served it with celeriac mash and roasted tomatoes, delicious. Does need seasoning in the breadcrumbs rather thsn on the meat, to really bring it alive in the mouth. Would happily serve it again

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• Lreeve

  02 February 2012

  Lreeve rated this recipe

  

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• Caroline

  17 February 2012

  Caroline rated and commented on this recipe

  

  I made this with chicken instead of pork for a dinner party and served it with sweet potato wedges and salad. Went down very well!

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• Sumita

  10 March 2012

  Sumita rated and commented on this recipe

  

  Maybe i got the recipe wrog despite following it to the "t". Bland n oily :(

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• PEA

  19 March 2012

  PEA rated and commented on this recipe

  

  Awesome, Tried this with chicken a few weeks ago, the family loved it! Doing it again today with my own spin - having marinated the chicken for a few hours in lemon juice salt pepper, minced onion and garlic - then onto the recipe as it stands.

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• PEA

  19 March 2012

  PEA commented on this recipe

  once the breadcrumbs had were sealed I then transferred them to a baking tray and finished the recipe in the oven.

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• star

  11 April 2012

  star rated and commented on this recipe

  

  Really quick and easy to make. Used gluten free bread and dried rosemary. Served with salad. Will make again.

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• Filippa M

  08 May 2012

  Filippa M rated and commented on this recipe

  

  Really nice. Did it with chicken and it took a bit longer. Next time I'll cut the chicken in half before making them thinner.

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• Tor

  25 July 2012

  Tor rated and commented on this recipe

  

  Here here Summers! Well good flavours, didn't feel healthy for it afterwards, just fancied something different and this was. Very good all the same, i'm tempted by using chicken next time.

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Ingredients

• 4 pork loin steaks
• 3 slices thick white bread , torn into pieces
• zest 1 unwaxed lemon
• 50g grated Parmesan
• 50g pine nuts
• 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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Difficulty and servings

Serves 4

Preparation and cooking times

Prep 20 mins

Cook 10 mins

Freeze uncooked

Ingredients

• 4 pork loin steaks
• 3 slices thick white bread , torn into pieces
• zest 1 unwaxed lemon
• 50g grated Parmesan
• 50g pine nuts
• 2 rosemary sprigs, leaves picked
• 3 tbsp plain flour
• 2 eggs , beaten
• olive oil , for shallow-frying
• 4 lemon wedges, to serve

PER SERVING

610 kcalories, protein 32g, carbohydrate 26g, fat 42 g, saturated fat 13g, fibre 1g, sugar 2g, salt 0.9 g

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