Lemon, Parmesan & pine nut crumbed pork escalopes

Name: Lemon, Parmesan & pine nut crumbed pork escalopes
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 4
Cuisine: Global
Ingredients: 4 pork loin steaks; 3 slices thick white bread, torn into pieces; 1 zest unwaxed lemon; 50 grams grated parmesan; 50 grams pine nut; 2 rosemary sprigs, leaves picked; 3 Tbsps plain flour; 2 eggs, beaten; 1 serving olive oil, for shallow-frying; 4 lemon wedges, to serve

Lemon, Parmesan & pine nut crumbed pork escalopes might be just the main course you are searching for. This recipe serves 4. One serving contains 479 calories, 40g of protein, and 27g of fat. This recipe from BBC Good Food requires pork loin steaks, bread, lemon wedges, and rosemary sprigs. From preparation to the plate, this recipe takes about 30 minutes.

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.

Ingredients you will need

Steak

Meat

Equipment you will use

Meat Tenderizer

Rolling Pin

Put the bread, lemon zest, Parmesan, pine nuts and rosemary leaves in the bowl of a food processor and blitz to a fine crumb.

Ingredients you will need

Rosemary

Lemon Zest

Pine Nuts

Parmesan

Bread

Equipment you will use

Food Processor

Bowl

Transfer to a shallow bowl.

Equipment you will use

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.

Ingredients you will need

Dip

All Purpose Flour

Steak

Pork

Egg

Equipment you will use

Bowl

Heat the oil in a large frying pan and cook the pork for 2-3 mins each side until golden and crunchy.

Ingredients you will need

Pork

Cooking Oil

Equipment you will use

Frying Pan

Serve immediately with lemon wedges.

Ingredients you will need

Lemon Wedge

Equipment

Ingredients

Servings:

pork loin steaks 3slices

thick white bread, torn into pieces 1

zest unwaxed lemon 50grams

grated parmesan 50grams

pine nut 2

rosemary sprigs, leaves picked 3Tbsps

plain flour 2

eggs, beaten 1serving

olive oil, for shallow-frying 4

lemon wedges, to serve

Recommended wine: Malbec, Pinot Noir, Sangiovese

Malbec, Pinot Noir, and Sangiovese are my top picks for Pork Escalopes. Pinot noir's light body is great for lean cuts, medium bodied sangiovese complement meaty sauces, stews, and other multi-ingredient dishes, and full-bodied tannic malbec pairs with fatty cuts and barbecue. One wine you could try is La Celia Pioneer Malbec. It has 4.3 out of 5 stars and a bottle costs about 14 dollars.