Pork loin steaks bashed thin, coated in Parmesan-laced breadcrumbs, and shallow-fried in a mix of sunflower oil and butter until the crust is deeply golden and shatteringly crisp. A simple Italian-style escalope that is satisfying and unfussy — the kind of thing that works equally well as a midweek supper or an easy dinner for guests, finished with chopped parsley and lemon wedges.
300g
50g
1tsp
0.5tsp
2piece
100g
30g
150ml
30g
10g
1piece| # | Product | Quantity | Notes | State | |
|---|---|---|---|---|---|
| 1 | | 300g | — | — | |
| 2 | | 50g | — | — | |
| 3 | | 1tsp | — | — | |
| 4 | | 0.5tsp | — | — | |
| 5 | | 2piece | — | — | |
| 6 | | 100g | — | — | |
| 7 | | 30g | — | — | |
| 8 | | 150ml | — | — | |
| 9 | | 30g | — | — | |
| 10 | | 10g | — | — | |
| 11 | | 1piece | — | — |
Lay the pork loin steaks on the chopping board.
Pork loin steaks · 300 g
Place a sheet of cling film over each steak and bash firmly with a meat mallet until each is an even 5–6 mm thick escalope.
Tip the plain flour into a shallow dish.
Plain flour · 50 g
Add the salt to the flour.
Salt · 0.5 tspAdd the black pepper to the flour and salt.
Ground black pepper · 0.25 tspStir the flour, salt and pepper together with a fork until evenly combined.
Crack the eggs into a shallow bowl, discarding the shells.
Egg · 2 piece
Beat the eggs well with a fork until the yolks and whites are fully combined.
Spread the fine dried breadcrumbs into a large shallow dish.
Fine dried breadcrumbs · 100 g
Grate the Parmesan finely into a small bowl.
Parmesan · 30 g
Tip the Parmesan into the breadcrumbs and add the salt.
Salt · 0.5 tspGrated parmesan · step 10Add the black pepper to the breadcrumb and Parmesan mixture.
Ground black pepper · 0.25 tspMix everything together with a fork until the Parmesan is evenly distributed through the breadcrumbs.
Lay each flattened pork steak in the seasoned flour and turn to coat both sides, patting off any excess.
Dip the floured escalope into the beaten eggs, letting any excess drip back into the bowl.
Press the egg-coated escalope firmly into the breadcrumb mixture, turning and pressing so the crumbs adhere all over in an even layer.
Transfer the breaded escalope to a plate and repeat with the second steak.
Pour the sunflower oil into a large frying pan.
Sunflower oil · 150 ml
Set the pan over a medium-high heat and warm the oil until it shimmers.
Add the butter to the hot oil and let it melt and foam.
Unsalted butter · 30 gCarefully lower the breaded escalopes into the hot oil and butter and fry undisturbed for about 3–4 minutes until the underside is deeply golden and crisp.
Flip the escalopes using tongs and fry for a further 2–3 minutes until the second side is equally golden and the thickest piece reads 63 °C on a thermometer.
Lift the fried pork Milanese out of the pan and onto a wire rack to drain briefly.
Gather the flat-leaf parsley into a pile and chop it finely, on a clean chopping board.
Flat-leaf parsley · 10 g
Slide the drained pork Milanese onto a plate.
Scatter the chopped parsley over the plated pork Milanese.
Rinse the lemon under cold running water.
Lemon · 1 piece
Cut the rinsed lemon into wedges.
| # | Product | Tool | Action |
|---|---|---|---|
| 1 | 300 g | | Lay the pork loin steaks on the chopping board.⏱ 10sResultPork loin steaks |
| 2 | Pork loin steaksstep 1 | | Place a sheet of cling film over each steak and bash firmly with a meat mallet until each is an even 5–6 mm thick escalope.⏱ 1 minResultFlattened Pork Steakused in step 14 |
| 3 | 50 g | | Tip the plain flour into a shallow dish.⏱ 5sResultPlain flour |
| 4 | 0.5 tsp | | Add the salt to the flour.⏱ 5sResultPlain flour and salt |
| 5 | 0.25 tsp | | Add the black pepper to the flour and salt.⏱ 5sResultPlain flour and salt and ground black pepper |
| 6 | — | | Stir the flour, salt and pepper together with a fork until evenly combined.⏱ 10sResultSeasoned flour |
| 7 | 2 piece | | Crack the eggs into a shallow bowl, discarding the shells.⏱ 10sResultEgg |
| 8 | — | | Beat the eggs well with a fork until the yolks and whites are fully combined.⏱ 20sResultBeaten eggs |
| 9 | 100 g | | Spread the fine dried breadcrumbs into a large shallow dish.⏱ 5sResultFine dried breadcrumbs |
| 10 | 30 g | | Grate the Parmesan finely into a small bowl.⏱ 30sResultGrated parmesan |
| 11 | 0.5 tsp | | Tip the Parmesan into the breadcrumbs and add the salt.⏱ 5sResultFine dried breadcrumbs and grated parmesan and salt |
| Grated parmesanstep 10 | |||
| 12 | 0.25 tsp | | Add the black pepper to the breadcrumb and Parmesan mixture.⏱ 5sResultFine dried breadcrumb and grated parmesan mixture |
| 13 | — | | Mix everything together with a fork until the Parmesan is evenly distributed through the breadcrumbs.⏱ 15sResultBreadcrumb mixture |
| 14 | Flattened Pork Steakstep 2 | | Lay each flattened pork steak in the seasoned flour and turn to coat both sides, patting off any excess.⏱ 20sResultFloured escalope |
| 15 | Floured escalopestep 14 | | Dip the floured escalope into the beaten eggs, letting any excess drip back into the bowl.⏱ 15sResultEgg-coated escalope |
| 16 | Egg-coated escalopestep 15 | | Press the egg-coated escalope firmly into the breadcrumb mixture, turning and pressing so the crumbs adhere all over in an even layer.⏱ 20sResultBreaded escalope |
| 17 | Breaded escalopestep 16 | | Transfer the breaded escalope to a plate and repeat with the second steak.⏱ 10sResultBreaded escalopeused in step 21 |
| 18 | 150 ml | | Pour the sunflower oil into a large frying pan.⏱ 5sResultSunflower oil |
| 19 | — | | Set the pan over a medium-high heat and warm the oil until it shimmers.⏱ 20sResultHot oil |
| 20 | 30 g | | Add the butter to the hot oil and let it melt and foam.⏱ 10sResultHot oil and butter |
| 21 | Breaded escalopestep 17 | | Carefully lower the breaded escalopes into the hot oil and butter and fry undisturbed for about 3–4 minutes until the underside is deeply golden and crisp.⏱ 3 min 30sResultFirst-side fried escalope |
| 22 | — | | Flip the escalopes using tongs and fry for a further 2–3 minutes until the second side is equally golden and the thickest piece reads 63 °C on a thermometer.⏱ 2 min 30sResultFried pork milanese |
| 23 | Fried pork milanesestep 22 | | Lift the fried pork Milanese out of the pan and onto a wire rack to drain briefly.⏱ 10sResultFried pork milaneseused in step 25 |
| 24 | 10 g | | Gather the flat-leaf parsley into a pile and chop it finely, on a clean chopping board.⏱ 30sResultChopped parsleyused in step 26 |
| 25 | Fried pork milanesestep 23 | | Slide the drained pork Milanese onto a plate.⏱ 10sResultFried pork milanese |
| 26 | Chopped parsleystep 24 | | Scatter the chopped parsley over the plated pork Milanese.⏱ 10sResultGarnished pork milanese |
| 27 | 1 piece | | Rinse the lemon under cold running water.⏱ 30sResultRinsed lemon |
| 28 | — | | Cut the rinsed lemon into wedges.⏱ 15sResultLemon wedges |
| Total Time | 13 min | ||
| Nutrient | Per serving |
|---|---|
| 1,355kcal | |
| 62g | |
| 97g | |
| 22g | |
| 57g | |
| 3g | |
| 4g | |
| 1,858mg |
Pork loin steaks bashed thin, coated in Parmesan-laced breadcrumbs, and shallow-fried in a mix of sunflower oil and butter until the crust is deeply golden and shatteringly crisp. A simple Italian-style escalope that is satisfying and unfussy — the kind of thing that works equally well as a midweek supper or an easy dinner for guests, finished with chopped parsley and lemon wedges.
What you’ll doYou will bash the pork steaks thin, coat them in seasoned flour, beaten egg and Parmesan breadcrumbs. They shallow-fry in oil and butter until the crust is golden and the pork is cooked through.
