TOTAL TIME: PREP 20 mins COOK 10 mins

Ingredients -

4 pork loin steaks
3 slices thick white bread, torn into pieces
zest 1 unwaxed lemon
50g grated parmesan
50g pine nuts
2 rosemary sprigs, leaves picked
3 tbsp plain flour
2 eggs, beaten
olive oil, for shallow-frying
4 lemon wedges, to serve

Directions -

Trim the fat from the steaks, then place, one at a time, between 2 pieces of baking parchment and bash with a rolling pin or meat mallet until about 5mm thick. Set aside.

Put the bread, lemon zest, Parmesan, pine nuts and rosemary leaves in the bowl of a food processor and blitz to a fine crumb. Transfer to a shallow bowl.

Spread the flour onto a plate and put the egg in a shallow bowl. Season the pork, then dust in flour. Dip each steak into the egg, then press into the crumbs, coating evenly. Heat the oil in a large frying pan and cook the pork for 2-3 mins each side until golden and crunchy. Serve immediately with lemon wedges.