Chargrilled Pork Escalopes Recipes

PORK ESCALOPES

Steps:

• Trim the fat from the pork loin escalope (as it will not render down during the cooking), then with the meat mullet flatten the pork until a thickness of 3mm is reached
• Place the escalope in a bowl and pour in the milk, let it rest for at least 10 minutes
• Meanwhile, prepare the aromatic breadcrumb, mixing in a large plate the breadcrumb with chopped garlic, fennel seeds, sweet paprika, chopped parsley, oregano and thyme
• Bread the pork escalope, one by one remove from the milk, retaining as much humidity as possible, and place in the aromatic breadcrumb, pushing down with the fingertips ensuring a strong breadcrumb covering.
• Place a large frying pan (skillet) on the heat and pour in the oil, once hot shake of the excess breadcrumb from the escalope and carefully place in the pan.
• Cook until golden on both sides, then place on a few sheets of kitchen paper and season with salt and pepper before serving

LEMON, PARMESAN & PINE NUT CRUMBED PORK ESCALOPES

Steps:

• 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.