Lemon, Parmesan & Pine Nut Crumbed Pork Escalopes
These crispy breaded pork loin steaks are bursting with flavor from lemon zest, Parmesan, pine nuts, and rosemary. A golden and crunchy coating gives way to tender pork that pairs perfectly with a squeeze of fresh lemon juice. A delightful dish that is quick to prepare and guaranteed to impress!
— Constant Cookbook
Ingredients
- 4 pork loin steaks
- 3 slices thick white bread , torn into pieces
- zest 1 unwaxed lemon
- 50g grated Parmesan
- 50g pine nuts
- 2 rosemary sprigs, leaves picked
- 3 tbsp plain flour
- 2 eggs , beaten
- olive oil , for shallow-frying
- 4 lemon wedges, to serve
Instructions
- 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 5mm thick. Set aside.
- 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.
- 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.
Cook Time
10M
Prep Time
PT20M
Yield
Serves 4
Nutrition
- Calories: 610 calories
- Fat Content: 42 grams fat
- Saturated Fat Content: 13 grams saturated fat
- Carbohydrate Content: 26 grams carbohydrates
- Sugar Content: 2 grams sugar
- Fiber Content: 1 grams fiber
- Protein Content: 32 grams protein
- Sodium Content: 0.9 milligram of sodium
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