essential Waitrose Parmesan pork escalopes

Name: essential Waitrose Parmesan pork escalopes
Prep time: 15 min
Cook time: 12 min
Total time: 27 min
Yield: 4
Ingredients: 50 g Essential Waitrose Parmigiano Reggiano cheese, finely grated; 50 g fresh white breadcrumbs; 25 g Polenta Valsugana; 1 lemon, zest; 4 pork leg escalopes; 8 slices Cooks' Ingredients Sliced Pancetta; 2 tbsp essential Waitrose plain flour; 2 essential Waitrose Free Range Eggs; 3 tbsp essential Waitrose vegetable oil; 150 g packs No.1 Baby Topped Rainbow Carrots, to serve

Golden breadcrumb-coated pancetta-topped pork escalopes.

3 out of 5 stars(1) Rate this recipe

Serves4
CourseMain meal
Prepare15 mins
Cook12 mins
Total time27 mins

Please note, we take every care to ensure the product, allergen and recipe information displayed is correct. However, should a product be unavailable, alternatives may be displayed and/or a substitution provided. If you have an allergy or intolerance, please always check the product label before use.

50g Essential Waitrose Parmigiano Reggiano cheese, finely grated
50g fresh white breadcrumbs
25g Polenta Valsugana
1 lemon, zest
4 pork leg escalopes
8 slices Cooks' Ingredients Sliced Pancetta
2 tbsp essential Waitrose plain flour
2 essential Waitrose Free Range Eggs
3 tbsp essential Waitrose vegetable oil
2 x 150g packs No.1 Baby Topped Rainbow Carrots, to serve

Mix the cheese, breadcrumbs and polenta in a shallow bowl. Add the lemon zest and mix together.
Top each pork escalope with 2 slices of pancetta. Dust with flour, shaking to remove any excess. Place the eggs in a shallow bowl and beat well.
Dip the pancetta-topped escalopes in the eggs and then transfer to the breadcrumb mixture, pressing in the crumbs until firmly and evenly coated.
Heat the oil in a large frying pan and fry for 5-6 minutes each side until the coating is golden and crispy and the meat is completely cooked through. Drain on kitchen paper before serving with steamed carrots and lemon slices.