- 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.
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