Crumbed Pork Escalopes with Lemon and Rocket

Method

1. Step 1 of 12

   Cut the pork off the bone and flatten each piece with a rolling pin to about 1 cm thick.

   • Pork chops

   

2. Step 2 of 12

   Season the flattened pork on both sides with salt and pepper.

   • Pork chops
   • Salt
   • Black pepper

3. Step 3 of 12

   Set out three shallow dishes with the flour, the egg and the breadcrumbs.

   • Plain flour
   • Egg
   • Dried breadcrumbs

   

4. Step 4 of 12

   Beat the egg until even.

   • Egg

   

5. Step 5 of 12

   Coat each escalope in flour, then egg, then press firmly into the breadcrumbs.

   • Pork chops
   • Plain flour
   • Egg
   • Dried breadcrumbs

6. Step 6 of 12

   Heat 45 ml of the olive oil in a large frying pan over medium-high heat.

   • Olive oil

   

7. Step 7 of 12

   Fry the escalopes 3 minutes on the first side until deep golden.

   • Pork chops
   3 min

8. Step 8 of 12

   Turn and fry 3 minutes more, until the centre reaches 63 °C.

   • Pork chops
   63 °C / 145 °F3 minBeef, pork, lamb and veal — steaks, chops and roasts to 63 °C / 145 °F

9. Step 9 of 12

   Lift onto a warm plate and leave for 2 minutes.

   • Pork chops
   2 min

10. Step 10 of 12

    Juice half the lemon and cut the rest into wedges.

    • Lemon

    

11. Step 11 of 12

    Toss the rocket with the lemon juice, the remaining olive oil and a pinch of salt.

    • Rocket
    • Lemon
    • Olive oil
    • Salt

12. Step 12 of 12

    Serve the escalopes with the salad, lemon wedges and shaved parmesan.

    • Pork chops
    • Rocket
    • Lemon
    • Parmesan