Lemon, Parmesan, and Pine Nut Schnitzel
Lemon, Parmesan, and Pine Nut Schnitzel

Ingredients

Method

  • 4 pork loin steaks
  • 3 slices of white bread, torn into pieces
  • Zest of 1 lemon
  • 50g grated parmesan
  • 50g pine nuts
  • 2 sprigs of rosemary, leaves picked
  • 3 tbsp plain flour
  • 2 beaten eggs
  • Olive oil for frying
  • 4 lemon wedges to serve
  • Prep your pork loin steaks by placing them between pieces of baking paper, and beating them with a mallet or rolling pin until they are 5mm thick. Place the bread, lemon zest, parmesan, pine nuts, and rosemary leaves in a food processor, and blitz to a fine crumb. Transfer to a shallow bowl.
  • Spread the flour on a plate, and ensure the beated eggs are in a shallow bowl. Season the pork well, and dredge in the flour. Dipped the floured meat in the egg, and then press in the breadcrumbs. Fry the breaded escalopes for 3 minutes on either side until golden and crispy. Serve with salad and lemon wedges.
20 mins
4 serving
This recipe pairs perfectly with the M de Ligny Sparkling Rosé NV from Burgundy, France.

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