ESCALOPES WITH LEMON AND ROSE­MARY

Home (South Africa) - - SA PORK PROMOTION -

Serves 4 Prepa­ra­tion time: 30 min­utes Cook­ing time: 4–6 min­utes

• 1 pork fil­let (you can also use de­boned pork neck or even de­boned pork loin) • 250ml cake flour • salt and freshly ground black pep­per • 2 eggs, whisked • 120g dried bread­crumbs • zest of 2 lemons • 1 sprig fresh rose­mary, finely chopped • oil for shal­low-fry­ing

30 min­utes be­fore cook­ing

Dip each pork slice in the flour, en­sur­ing it is well-coated be­fore dip­ping in the egg mix­ture and fi­nally the bread­crumbs. Set aside and re­peat with all the slices. Re­frig­er­ate for 30 min­utes be­fore fry­ing – this al­lows the egg to harden and pre­vents the crumbs from fall­ing off when the meat is fried.

Into the pan!

Heat the oil in a pan and fry the escalopes on both sides over mod­er­ate heat for about 2–3 min­utes un­til golden brown. Be care­ful not to over­cook or the meat will be dry. Serve im­me­di­ately with mashed sweet pota­toes and a mush­room sauce if de­sired.

3

Sea­son the flour with salt and black pep­per in a plate. Pour the whisked eggs into a shal­low bowl. In a sep­a­rate shal­low bowl or plate, sea­son the bread­crumbs with the lemon zest and chopped rose­mary.

2 But­ter­fly each piece by slic­ing it down the mid­dle (but don’t cut com­pletely through the meat) and fold­ing it open. Place the meat be­tween two pieces of cling film or grease­proof paper and flat­ten with a rolling pin un­til it is about 1cm thick. Re­peat with all the slices.

1 Trim the pork fil­let and slice into 5cm-thick pieces.

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