The addition of pine nuts and Parmesan in the zesty crumb coating gives an irresistible golden crunch and distinctive flavour to the finished dish – try serving with a crisp salad or vegetables. As an alternative to pork, you can use chicken breast or British rose veal.
4 pork loin steaks
3 slices thick white bread, torn into pieces
zest 1 unwaxed lemon
50g/2oz grated Parmesan
50g/2oz pine nuts
2 rosemary sprigs, leaves picked
3 tbsp plain flour
2 eggs, beaten
olive oil, for shallow-frying
4 lemon wedges, to serve
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.