Lemon, Parmesan & Pine Nut Crumbed Pork Escalopes

These breaded fillets have a zesty crumb with a golden crunch which also works with chicken.

• Ready In: 30 mins
• Serves: 4

Ingredients

• 4  pork loin steaks
• 3  slices  thick  white bread, torn into pieces
• 1  lemon, zest
• 2  ounces  grated parmesan cheese
• 2  ounces pine nuts
• 2  rosemary sprigs, leaves picked
• 3  tablespoons all-purpose flour
• 2  eggs, beaten
•  olive oil, for shallow-frying
• 4  lemon wedges, to serve

Directions

1. Trim the fat from the steaks, then place, one at a time, between 2 pieces of baking parchment and bash with a rolling pin or meat mallet until about 1/4in thick. Set aside.
2. Put the bread, lemon zest, Parmesan, pine nuts and rosemary leaves in the bowl of a food processor and blitz to a fine crumb. Transfer to a shallow bowl.
3. Spread the flour onto a plate and put the egg in a shallow bowl. Season the pork, then dust in flour. Dip each steak into the egg, then press into the crumbs, coating evenly. Heat the oil in a large frying pan and cook the pork for 2-3 mins each side until golden and crunchy. Serve immediately with lemon wedges.