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Lemon and herb pork with courgette pasta
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500g essential Waitrose British Pork Fillet, cut into 8
1 essential Waitrose Free Range Egg, beaten
75g fresh breadcrumbs
25g pack fresh parsley, chopped
Zest and juice of 1 essential Waitrose Lemon
2 tbsp oil
300g essential Waitrose Elicoidali dried pasta
2 essential Waitrose Courgettes, halved and thinly sliced
200g tub essential Waitrose Reduced Fat Soft Cheese
1. Beat the pork pieces with a rolling pin between 2 sheets of clingfilm until thin. Dip in the egg.
2. Mix the breadcrumbs, half the parsley, lemon zest and seasoning then coat the pork pieces in the crumbs. Heat the oil in a large frying pan and fry the pork escalopes in 2 batches for 5 minutes, turning halfway until cooked throughout.
3. Meanwhile, cook the pasta in boiling water for 11 minutes, adding the courgettes for the last 4 minutes. Drain, keeping 2–3 tbsp water in the pan. Add the pasta back to the pan and stir in the soft cheese, lemon juice, remaining parsley and seasoning. Serve with the escalopes.
Typical values per serving: