Spicy Pork Esclope

Method

• step 1

  Trim all fat from Pork Loins to leave round medalions.

• step 2

  Place each medalion into a food freezer bag and flatten with a tenderising hammer/rolling pin until meat becomes around 5mm thick all over. Place into fridge until ready to cook.

• step 3

  Beat eggs ready for egg wash,

• step 4

  Mix cajun together with bread crumbs, arrange ready for coating, together with flour on seperate plate for similar.

• step 5

  Take pork esclopes and lightly coat in flour, wash with beaten eggs and coat with cajun breadcrumbs.

• step 6

  Heat oil in frying pan over a moderate heat and cook for 2-3mins each side until golden brown, serve with potato wedges for ideal mid week treat