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Lemon, Parmesan & pine nut crumbed pork escalopes

Lemon, Parmesan & pine nut crumbed pork escalopes

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Rating: 4 out of 5.23 ratings
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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 4

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

  • Freezable (Freeze uncooked)
Nutrition: per serving
HighlightNutrientUnit
kcal610
fat42g
saturates13g
carbs26g
sugars2g
fibre1g
protein32g
low insalt0.9g
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Ingredients

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.

Goes well with

Recipe from Good Food magazine, February 2012

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Overall rating

Rating: 4 out of 5.23 ratings
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