Lemon, Parmesan & pine nut crumbed pork escalopes

New twist on an old favourite - by Barbara Northwood

Lemon, Parmesan & pine nut crumbed pork escalopes

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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.

Ingredients

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

Method

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.

Barbara Northwood

Barbara has over 38 years experience in the food industry, loves sharing advice, recipes and know-how on everything food. She’s a passionate gardener and being to grow fresh herbs, lemons and rhubarb and more, gives her great satisfaction.