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