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.

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Serves4
CourseMain meal
Prepare15 mins
Cook12 mins
Total time27 mins

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Ingredients

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

Method

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.