Parmesan crusted pork escalopes with lemon

Name: Parmesan crusted pork escalopes with lemon
Total time: 30 min
Cuisine: Italian
Ingredients: 4 pork loin steaks, about 150g each, flattened thin; 1 egg, beaten; 50g panko breadcrumbs; 40g parmesan, finely grated; 1 tsp dried thyme; 2 tbsp olive oil; 1 lemon, cut into wedges; 80g rocket; 1 tbsp balsamic vinegar

Thin pork escalopes in a crisp parmesan and herb crumb, with lemon and a peppery rocket salad.

Time30 min
LevelEasy
Costabout £2.00 a head

4 servings

Ingredients

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4pork loin steaksabout 150g each, flattened thin
1eggbeaten
50 gpanko breadcrumbs
40 gparmesanfinely grated
1 tspdried thyme
2 tbspolive oil
1lemoncut into wedges
80 grocket
1 tbspbalsamic vinegar

Method

1
Mix the breadcrumbs, parmesan and thyme on a plate. Put the egg in a shallow dish.
2
Dip each pork steak in the egg, then press into the crumb on both sides.
3
Heat the oil in a large frying pan over a medium heat. Fry the escalopes for 3 to 4 minutes each side until deep golden and cooked through.
8 min
4
Drain on kitchen paper.
5
Toss the rocket with the vinegar. Serve with the pork and lemon wedges.

Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.