Lemon, Parmesan & pine nut crumbed pork escalopes

Lemon, Parmesan & pine nut crumbed pork escalopes

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(19 ratings)

Prep: 20 mins Cook: 10 mins

Easy

Serves 4
These breaded fillets have a zesty crumb with a golden crunch which also works with chicken or British rose veal

Nutrition and extra info

  • Freeze uncooked

Nutrition: per serving

  • kcal610
  • fat42g
  • saturates13g
  • carbs26g
  • sugars2g
  • fibre1g
  • protein32g
  • salt0.9g
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Ingredients

  • 4 pork loin steaks
  • 3 slices thick white bread, torn into pieces
  • zest 1 unwaxed lemon
  • 50g grated parmesan
    Parmesan

    Parmesan

    parm-ee-zan

    Parmesan is a straw-coloured hard cheese with a natural yellow rind and rich, fruity flavour. It…

  • 50g pine nut
  • 2 rosemary sprigs, leaves picked
    Rosemary

    Rosemary

    rose-mar-ee

    Rosemary's intense, fragrant aroma has traditionally been paired with lamb, chicken and game…

  • 3 tbsp plain flour
  • 2 eggs, beaten
    Eggs

    Egg

    egg

    The ultimate convenience food, eggs are powerhouses of nutrition, packed with protein and a…

  • olive oil, for shallow-frying
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • 4 lemon wedges, to serve
    Lemon

    Lemon

    le-mon

    Oval in shape, with a pronouced bulge on one end, lemons are one of the most versatile fruits…

Method

  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.

  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.

  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.

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Comments, questions and tips

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juliakm15
4th Feb, 2015
5.05
Easy to prepare, super quick to cook, delicious to eat!
sarahcotton
24th Jul, 2014
5.05
Really good easy delicious and quick recipe. Served with celeriac remoulade and it was an incredibly impressive midweek dinner.
Ayrshire Cookie
3rd Apr, 2014
I made this recipe last night and it was delicious....The pine nuts gave it a lovely smell and texture . I served it with a spicy tomato pasta with a hint of garlic and the tastes and textures together were really fresh... I'll definitely make again.
jule955
22nd Feb, 2014
Very nice. It took longer than 6 minutes to cook though!
tormcr
25th Jul, 2012
3.05
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.
missfi
8th May, 2012
4.05
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.
bimbobaby
11th Apr, 2012
4.05
Really quick and easy to make. Used gluten free bread and dried rosemary. Served with salad. Will make again.
peacook
19th Mar, 2012
5.05
once the breadcrumbs had were sealed I then transferred them to a baking tray and finished the recipe in the oven.
peacook
19th Mar, 2012
5.05
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.
sumita1906
10th Mar, 2012
1.05
Maybe i got the recipe wrog despite following it to the "t". Bland n oily :(

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