Pork escalopes with tomato sauce

Serves 4

4 pieces pork loin, 150g each 100g sourdough breadcrumbs Zest of 2 lemons 2 sprigs fresh rosemary, finely chopped 4 fresh sage leaves Sea salt and freshly ground black pepper 100ml milk 2 eggs 50g ‘00’ Italian plain flour 100g unsalted butter 2tbsp olive oil Freshly squeezed juice of 2 lemons 120ml dry white wine Lemon wedges, to serve

1 Cut off any excess fat from the pork, then wrap the slices in cling film. Bash with a rolling pin until they are about 5mm thick.

2 Place the breadcrumbs in a bowl and add the grated lemon zest. Add the rosemary and sage and season with salt and pepper.

3 Mix the milk and eggs together in a bowl. Place the flour in a separate bowl, add a small pinch of salt and mix together.

4 Pat one of the pork escalopes in the flour. Next, dip the pork in the egg mixture, then coat in the breadcrumbs. Dip and coat the pork a second time, so that it is really well covered in crumbs. Do the same with the rest of the pork.

5 Heat a large non-stick frying pan over medium heat and melt half the butter with the olive oil. When the butter is foaming, add the escalopes and fry them for about 6 mins on each side, until golden brown. Drain on paper towels and keep warm.

6 To make the sauce, add the remaining butter to a medium-sized saucepan with the lemon juice and white wine. Turn up the heat and let it bubble until the sauce has reduced by half. Serve the pork with a wedge of lemon and the sauce on the side.