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pork loin white bread lemon Parmesan cheese nuts rosemary sprigs all-purpose eggs olive oil lemon wedges
Viewed: 78 - Published at: 6 years agoIngredients
- 4 pork loin steaks
- 3 slices thick white bread, torn into pieces
- 1 lemon, zest
- 2 ounces grated parmesan cheese
- 2 ounces pine nuts
- 2 rosemary sprigs, leaves picked
- 3 tablespoons all-purpose flour
- 2 eggs, beaten
- olive oil, for shallow-frying
- 4 lemon wedges, to serve
Method
- 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 1/4in thick.
- Set aside.
- 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.
- 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.
