Pine Nut and Parmesan Pork Escalopes

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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