The BBC Good Food logo
Lemon, Parmesan & pine nut crumbed pork escalopes

Lemon, Parmesan & pine nut crumbed pork escalopes

A star rating of 4.3 out of 5.24 ratingsRate
loading...
Magazine subscription – your first 5 issues for only £5!
  • 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
Advertisement

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

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

Goes well with

Advertisement

Comments, questions and tips

Rate this recipe

What is your star rating out of 5?

Choose the type of message you'd like to post

Choose the type of message you'd like to post

Overall rating

A star rating of 4.3 out of 5.24 ratings
Advertisement
Advertisement
Advertisement

Sponsored content