Lemon, Garlic, and Thyme Pork Escalopes
A irresistibly crispy panko-crusted pork escalope that takes just moments to prepare, and is particularly good served with coleslaw or a fresh green salad. The recipe also works well with chicken.
Zesty and crispy pork is quick to cook. This can also be made with flattened chicken or even rose veal.
|100g (4oz)||panko or dried breadcrumbs|
|zest of 1 lemon|
|2||garlic cloves, finely chopped|
|1 tbsp||fresh thyme leaves|
|4||pork loin steaks|
|50g (2oz)||unsalted butter|
|1 tbsp||light olive oil|
|salt and freshly ground black pepper|
1. Mix together the breadcrumbs, lemon zest, garlic and thyme. Season and spread out on a large plate.
2. Sprinkle the flour on a separate plate and season.
3. Mix the eggs and milk in a shallow bowl.
4. Trim the fat from the steaks and one at a time place between two sheets of greaseproof paper, then use the base of a pan to flatten to 5mm (¼in) thick. Dip in the flour, then dip it in the egg wash, and then coat it in the breadcrumbs. Dip and coat the pork a second time, so that it’s well coated with seasoned crumbs.
5. Repeat with the remaining pork steaks.
6. Heat a large frying pan over a medium heat and melt half the butter and add a drizzle of olive oil. When the butter is foaming, add the escalopes (you may need to do this is batches) and cook for about 4–5 minutes, or until golden brown, then turn them over and cook on the other side. They are cooked if the juices run clear when the pork is pierced with a skewer. Serve immediately with coleslaw and a crisp green salad.