You can’t beat a piece of meat in breadcrumbs. That feeling as you sink your teeth into the crunchy coating and it gives way to tender, juicy meat… A little flavouring in the breading and it’s slightly different every time. I always try to blitz a leftover loaf and chuck them in the freezer so I’ve always got a bag of breadcrumbs ready to shake over a piece of meat.
Pork escalope milanese (serves 3):
3 pork shoulder steaks, bashed to about the thickness of a pound coin with a rolling pin
Zest of 1 lemon
2 eggs, beaten
3 tablespoons seasoned flour
- Mix the breadcrumbs with zest and plenty of black pepper.
- Dip the pork steaks in flour on both sides, shaking off the excess. Then dip them in egg, then the breadcrumbs. Ensure they’re well coated.
- Fry in oil over a medium heat for about 4 minutes or until browned. Turn the steaks over and dot the gaps with butter.
- Fry on the other side until browned and serve with lemon wedges.