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  • 100g dried breadcrumbs
  • 25g parmesan or grana padano
    plus some shavings to serve
  • 2 large or 4 small pork escalopes
    about 150g for each person
  • 1 tbsp plain flour
    well seasoned
  • 1 egg
    beaten
  • olive oil
  • 50g rocket
  • balsamic vinegar

Nutrition:

  • kcal605
  • fat27.8g
  • saturates9.5g
  • carbs46.1g
  • fibre0.4g
  • protein42.4g
  • salt1g

Method

  • step 1

    Mix the breadcrumbs and grated parmesan and season.

  • step 2

    Put the pork escalopes between sheets of clingfilm and bash them with a rolling pin until 1/2 cm thick. Dust the escalopes in the flour, dip in the beaten egg, then coat them in the parmesan breadcrumbs.

  • step 3

    Heat a splash of oil in a non-stick pan. Cook the pork for 3 minutes on each side until crisp and golden.

  • step 4

    Toss the rocket with a splash of balsamic and olive oil, then shave over some extra parmesan. Serve the pork with the salad.

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