Lemon, Parmesan & Pine Nut Crumbed Pork Escalopes |
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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 4 |
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These breaded fillets have a zesty crumb with a golden crunch which also works with chicken. Ingredients:
4 pork loin steaks |
3 slices thick white bread, torn into pieces |
1 lemon, zest |
2 ounces grated parmesan cheese |
2 ounces pine nuts |
2 rosemary sprigs, leaves picked |
3 tablespoons all-purpose flour |
2 eggs, beaten |
olive oil, for shallow-frying |
4 lemon wedges, to serve |
Directions:
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 1/4in 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.
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