Pecorino Pork Escalopes

Add the breadcrumbs, pecorino and polenta to a shallow bowl, stir in the lemon zest and mix to combine. Top each of the pork escalopes with 2 slices of the pancetta. Dust liberally with flour, then dip the wrapped escalopes in the egg mixture followed by the breadcrumb mixture to coat.
Fry the breaded escalopes in the oil for 5-6 mins on each side, or until golden, crispy and cooked through. Drain on kitchen paper, season with sea salt and serve with lemon slices and any vegetables you fancy.

15 mins

4 serving

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