Spicy Pork Esclope

Trim all fat from Pork Loins to leave round medalions.

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.

Beat eggs ready for egg wash,

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

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

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