Directions

1. 1

   Trim any excess fat from the pork loin steaks. Place one steak between two sheets of baking parchment and gently pound with a meat mallet or rolling pin until flattened to approximately 5mm thickness. Repeat with the remaining steaks and set aside.

2. 2

   Tear the bread into small pieces and add to a food processor along with the lemon zest, grated Parmesan, pine nuts, and rosemary leaves. Pulse until the mixture forms a fine breadcrumb texture with visible herb and nut pieces. Transfer to a shallow bowl.

3. 3

   Pour the flour onto a flat plate. Place the beaten eggs in a shallow bowl. Season the pork escalopes generously with salt and pepper.

4. 4

   Lightly dust each seasoned pork escalope in the flour, shaking off any excess. Dip into the beaten egg, allowing excess to drip away, then press firmly onto the herbed breadcrumb mixture, coating both sides evenly and pressing gently so the crumbs adhere.

5. 5

   Heat approximately 5mm of olive oil in a large frying pan over medium-high heat. When the oil is shimmering, carefully place the coated pork escalopes into the pan.

6. 6

   Fry for 2 to 3 minutes on the first side until the crust turns golden brown and crispy. Flip carefully and fry the other side for 2 to 3 minutes until golden, ensuring the internal temperature of the pork reaches a minimum of 160F. The escalopes should be tender inside with a crunchy exterior.

7. 7

   Transfer the cooked escalopes to a serving plate lined with paper towels to briefly drain any excess oil. Serve immediately with fresh lemon wedges on the side.