Pine Nut and Parmesan Pork Escalopes
Pine Nut and Parmesan Pork Escalopes



  • 4 pork loin steaks
  • 3 slices of white bread, torn
  • Zest of 1 lemon
  • 50g grated parmesan
  • 50g pine nuts
  • 2 sprigs of rosemary, leaves picked
  • 3 tbsp flour
  • 2 beaten eggs
  • Olive oil, for frying
  • Lemon wedges and salad, to serve
  • Place the steaks between 2 sheets of baking paper, and bash until 5mm thick. Set aside. Pop the bread, lemon zest, pine nuts, parmesan, and rosemary in a food processor, and blitz to make fine breadcrumbs. Transfer to a shallow bowl.
  • Spread the flour in another bowl, and add the beaten eggs to a third. Dust each steak with flour, dip in the egg, and finally coat with breadcrumbs. Fry the steaks in olive oil for 3 mins on each side, or until golden and crisp, then drain on kitchen paper and serve with salads and lemon wedges.
10 mins
4 serving

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