Nadia's crispy pork escalopes with spaghetti
Nadia's back with a quick and easy Monday night recipe for all the family, that the kids can get involved with making too.
(Serves 4)
Ingredients:
4 Pork Loin steaks, all fat removedJuice of half a lemonLarge handful plain flourSalt and pepper2 free-range eggs, whiskedBreadcrumbs, made from 4 slices of breadZest of 1 lemon3 tbsp sesame seedsHandful flat leaf parsley, chopped2 tbs grated parmesan (optional)Half a red chilli, finely chopped (optional)Vegetable oil, for frying
Method:
Put the pork steaks between two pieces of cling film and gently flatten them with a rolling pin. Rub lemon juice over them.
Using three shallow bowls put the flour in one and season well. Put the egg in another, and finally mix the breadcrumbs, lemon zest, sesame seeds, parsley, parmesan and chilli (if using) together in the third.
Season the pork then dip into the flour, then the egg, then the breadcrumbs. Put the breaded pork into the fridge until ready to cook.
Or heat oil in a large frying pan and gently fry the escalopes for 2-3 minutes each side, until light golden brown on the outside and cooked through to the middle.
Serve with spaghetti tossed with 2tbs olive oil, 1 clove minced garlic, and 1tbs tomato puree with a splash of water. Or with saute potatoes and salad.