Lemon, Parmesan & pine nut crumbed Pork Escalope

Ingredients

4 pork loin steaks

3 slices thick white bread, torn into pieces

zest 1 unwaxed lemon

50g grated parmesan

50g pine nut

2 rosemary sprigs, leaves picked

3 tbsp plain flour

2 eggs, beaten

olive oil, for shallow-frying

4 lemon wedges, to serve

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.
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.