Ingredients (serves 2-4):
- 1 pork loin
- 100g Breadcrumbs
- 2 lemons
- 1 teaspoon of dried rosemary
- 1 heaped teaspoon of wholegrain mustard
- 50g Plain flour
- 100ml Milk
- 2 eggs
- 100g butter
- Olive oil
- 1/2 glass of white wine
Start by slicing the pork loin into 1/2 inch slices and then beat with a meat hammer until half the thickness. Next, you’ll need 3 bowls. In the first you should put the breadcrumbs, zest of the 2 lemons, rosemary and salt and pepper. Mix that together. In the second you should pour the milk in and then lightly beat in the 2 eggs. In the third add the flour. Once those are prepared you will need to dip each pork escalope in the flour then milk and egg mixture and finally the breadcrumbs. Repeat the egg wash and breadcrumbs if the escalope needs a little more coating.
Once all the escalopes are well coated you’ll need to heat a pan up and melt a little butter with a glug of olive oil. When the butter starts to foam add in enough escalopes to cover the base of the pan. Fry on a medium to high heat until golden brown and cook. Remove the escalopes from the pan and keep warm somewhere while you do the rest of the pork. The final step is to make the sauce, which you do by melting the remaining butter along with the juice of the 2 lemons and wine, bring the sauce to a boil and then simmering until reduced by half.
Serve the pork escalopes on a bed of mash drizzled with the sauce. You also add a side salad.
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