These breaded fillets have a zesty crumb with a golden crunch which also works with chicken or British rose veal
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
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 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.