Lemon, Parmesan & pine nut crumbed pork escalopes

Contains pork – recipe is for non-Muslims only
These breaded fillets have a zesty crumb with a golden crunch which also works with chicken or British rose veal

Prep:20 mins
Cook:10 mins

Serves 4
Easy

Nutrition per serving

kcal 610
fat 42g
saturates 13g
carbs 26g
sugars 2g
fibre 1g
protein 32g
salt 0.9g

Ingredients

4 pork loin steak
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 egg, beaten
olive oil, for shallow-frying
4 lemon wedges, to serve

Method

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.
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.
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.