Escalope of Pork with Lemon Parsley Butter
Serves: 4
 
Ingredients
  • 4 Lean Pork chops
  • Fresh breadcrumbs
  • 2 eggs
  • 250ml milk
  • Seasoned flour
  • 1 lemon (with zest removed and squeezed)
  • 2oz butter
  • 2 tbsp of olive oil
  • 1 tbsp chopped parsley
  • Salt and pepper
 
Directions
  1. Place pork chop in freezer bag and bash with a rolling pin to flatten out . Season with salt and pepper. Place breadcrumbs on a plate.
  2. Beat the egg with the milk and place flour on a plate and season with flour.
  3. Dip the pork in the flour, then the egg and then place on the breadcrumbs and turn over.
  4. Pat with your hands so that the crumb has stuck to the pork.
  5. Place olive oil in a heated pan and cook pork chops in pan on both sides until golden brown.
  6. Place in oven for 5 mins until cooked through . Remove from pan and wipe the pan clean.
  7. Add the butter to the pan and heat until just changing colour, add the lemon juice, chopped parsley and zest.
  8. Pour over the pork chops and serve.