This is pork escalope breaded and sautéed - with a hazelnut twist.
- 1 full pork steak
- 3 – 4 tbsp plain flour
- 1 egg, well beaten
- 85 g breadcrumbs
- 3 tblsp chopped roasted hazelnuts
- 1 tsp dried thyme
- zest 1 lemon
- 3 tblsp light olive or sunflower oil
- 1 knob butter
- salad and lemon to serve
- Divide the full pork steak into 4 portions.
- Then beat steaks between two sheets of non – stick baking paper, using a rolling pin.
- Put the flour, eggs and crumbs onto 3 plates.
- Mix the hazelnuts, thyme and zest into the crumbs, then season.
- Coat the steaks in the flour, shaking off the excess.
- Then coat in the egg, and finally the crumbs, shaking off the excess. Refrigerate for one hour to help the crumb to adhere.
- Heat the oil in a frying pan until hot. Fry two steaks for two minutes each side until firm and crisp.
- Add a little butter for the final few seconds to coat. Set aside, and repeat (keep steaks warm in the oven).
- Serve with a crispy green salad and lemon wedges.
Catherine's tip: Use leg of pork instead of pork steak and ask the butcher to cut into escalopes. For Orange coriander Schnitzel: replace the lemon zest with orange zest and mix ½ tsp ground coriander with the flour