- 4 pork loin steaks
- 3 slices thick white bread, torn into pieces
- zest 1 unwaxed lemon
- 50g grated parmesan
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's intense, fragrant aroma has traditionally been paired with lamb, chicken and game…
- 3 tbsp plain flour
- 2 eggs, beaten
The ultimate convenience food, eggs are powerhouses of nutrition, packed with protein and a…
- olive oil, for shallow-frying
Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…
- 4 lemon wedges, to serve
Oval in shape, with a pronouced bulge on one end, lemons are one of the most versatile fruits…
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.
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.
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.