Golden, crisp panko hides juicy organic pork escalope in this wonderfully Summery dish.
Quick, easy and a delight to eat.
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Lemon and Garlic Pork Escalopes Recipe
4
15 minutes
10 minutes
Golden, crisp panko hides juicy organic pork escalope in this wonderfully Summery dish.
Quick, easy and a delight to eat.
Ingredients
4 pork escalopes
100g panko breadcrumbs
zest of 1 lemon
2 garlic cloves, diced
2 eggs, beaten
3 tbsp milk
50g unsalted butter
2 tbsp plain flour
1 tbsp olive oil
Directions
Mix together the breadcrumbs, lemon zest, garlic and thyme. Season if you fancy, before spreading out on a large plate.
Sprinkle the flour on a separate plate and season.
Mix together the eggs and milk in a shallow bowl.
Remove any large streaks of fat from the steaks and place between two sheets of greaseproof paper, then use the base of a pan to flatten to 5mm (¼in) thick. Dip in the flour, then dip it in the egg wash, and then coat it in the breadcrumbs. Repeat this process a second time, so that the pork is well coated with seasoned crumbs.
Heat a large frying pan over a medium heat and melt half the butter and add a drizzle of olive oil. When the butter is foaming, add the escalopes in manageable batches and cook for 4–5 minutes, or until golden brown. Turn them over and cook on the other side. They are cooked if the juices run clear when the pork is pierced with a skewer. Serve immediately with your choice of coleslaw and a crisp leafy salad.
