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,
Mix the breadcrumbs and grated parmesan and season.
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.
Heat a splash of oil in a non-stick pan. Cook the pork for 3 minutes on each side until crisp and golden.
Toss the rocket with a splash of balsamic and olive oil, then shave over some extra parmesan. Serve the pork with the salad.