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


  • 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


  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.

  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.

  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.

Suggested recipes from this collection...