Waitrose and Partners
essential Waitrose Parmesan pork escalopes

essential Waitrose Parmesan pork escalopes

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

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

  1. Mix the cheese, breadcrumbs and polenta in a shallow bowl. Add the lemon zest and mix together.

  2. 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.

  3. Dip the pancetta-topped escalopes in the eggs and then transfer to the breadcrumb mixture, pressing in the crumbs until firmly and evenly coated.

  4. 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.

Cook’s tip

Slice the zested lemon and fry for 1–2 minutes on each side to garnish.

Nutritional

Typical values per serving when made using specific products in recipe

Energy

1,922kJ/ 459kcals

Fat

23.5g

Saturated Fat

6.6g

Carbohydrates

24.1g

Sugars

5.2g

Fibre

3.2g

Protein

37.8g

Salt

1.1g

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3 out of 5 stars1 rating