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30 Aug 2017

​essential Waitrose Parmesan pork escalopes

​Preparation time:15 minutes
Cooking time:12 minutes
Total time:27 minutes

Serves: 4

Ingredients

50g essential Waitrose Parmigiano Reggiano cheese, finely grated 
50g fresh white breadcrumbs
25g Polenta Valsugana
Zest of 1 lemon 
450g pack 4 essential Waitrose British Pork Leg Escalopes
8 slices Cooks’ Ingredients Pancetta
2 tbsp essential Waitrose Plain Flour
2 essential Waitrose Free Range Eggs
3 tbsp essential Waitrose Vegetable Oil
2x150g packs Waitrose 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.  

FOR MORE INFORMATION

Waitrose Recipes - Notes to Editors: Waitrose recipes may only be used when Waitrose is credited for the recipe and for the photography. Within the credit, please state that thousands of recipes can be found at www.waitrose.com/recipes. Where possible a Waitrose logo must be used, which can be found in the photo library. Prices and information correct at time of print.

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