Lemon, Parmesan & pine nut crumbed pork escalopes

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These breaded fillets have a zesty crumb with a golden crunch which also works with chicken or British rose veal
  • Prep:20 mins
    Cook:10 mins
  • Serves 4
  • Easy

Nutrition per serving

  • Calories 610
  • Carbohydrates 26
  • Saturated Fat 13
  • Sugar 2
  • Protein 32
  • Fat 42
  • Fiber 1
  • Salt 0.9


  • 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


  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 5mm 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.
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