Lemon, Parmesan & pine nut crumbed pork escalopes
- Preparation and cooking time
- Serves 4
- 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
- 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.