LEMON, PARMESAN & PINE NUT CRUMBED PORK ESCALOPES

Lemon, Parmesan & pine nut crumbed pork escalopes image

These breaded fillets have a zesty crumb with a golden crunch which also works with chicken or British rose veal

Provided by Good Food team

Time 30m

Number Of Ingredients 10

Ingredients

4 pork loin steaks
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 eggs , beaten
olive oil , for shallow-frying
4 lemon wedges, to serve

Steps:

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.

Nutrition Facts : Calories 610 calories, Fat 42 grams fat, SaturatedFat 13 grams saturated fat, Carbohydrate 26 grams carbohydrates, Sugar 2 grams sugar, Fiber 1 grams fiber, Protein 32 grams protein, Sodium 0.9 milligram of sodium