Pork Escalopes

From starting to serving: 20 minutes. Active Time: 20 minutes.

Serves 4. 

How the chefs explain it:

Flatten, crumb, fry. Simple.

  1. Lay the tenderloins between two pieces of baking paper and beat with a rolling pin to flatten to about half a centimetre thick, then cut each fillet in half.
  2. Season pork on both sides and set aside.
  3. Put the bread, lemon zest, parmesan, pine nuts and rosemary into a food processor and blitz to a rough crumb.
  4. Set up three bowls: one with flour, one with egg and one with your crumb.
  5. Coat each piece of meat on both sides with flour first, then egg, then crumb. Press down to make sure the crumb sticks.
  6. Heat the oil in a large frying pan over medium heat and cook the pork for 2-3 mins each side until golden and crunchy.
  7. Serve immediately with lemon wedges & herb salad.

 

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