Lemon, Parmesan & pine nut crumbed pork escalopes

• pork loin steaks↗4
• slices thick white bread↗3

  torn into pieces

• zest 1 unwaxed lemon
• grated parmesan50g g
• pine nut↗50g g
• rosemary↗2

  sprigs, leaves picked

• plain flour↗3 tbsp tbsp
• eggs↗2

  beaten

• olive oil↗

  for shallow-frying

• lemon↗

  wedges, to serve

Step-by-step instructions

1. 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. 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. 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.