Ingredients
- dried breadcrumbs 100g
- parmesan or grana padano 25g, plus some shavings to serve
- pork escalopes 2 large or 4 small, about 150g for each person
- plain flour 1 tbsp, well seasoned
- egg 1, beaten
- olive oil
- rocket 50g
- balsamic vinegar
Method
-
Step 1
Mix the breadcrumbs and grated parmesan and season.
-
Step 2
Put the pork escalopes between sheets of clingfilm and bash them with a rolling pin until 1/2 cm thick. Dust the escalopes in the flour, dip in the beaten egg, then coat them in the parmesan breadcrumbs.
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Step 3
Heat a splash of oil in a non-stick pan. Cook the pork for 3 minutes on each side until crisp and golden.
-
Step 4
Toss the rocket with a splash of balsamic and olive oil, then shave over some extra parmesan. Serve the pork with the salad.
Nutritional Information
- Kcals 605
- Fat 27.8g
- Saturates 9.5g
- Carbs 46.1g
- Fibre 0.4g
- Protein 42.4g
- Salt 1g
