Lemon Pork Escalopes
|Grated parmesan cheese||2 1⁄2 Ounce (75 Grams)|
|Dry breadcrumbs||4 Tablespoon|
|Grated lemon rind||1 Tablespoon|
|Freshly ground black pepper||To Taste|
|Pork escalopes||4 (Thin Ones)|
|Plain flour||2 Tablespoon (Thin Ones)|
|Eggs||2 , lightly beaten|
|Butter||3 Ounce (90 Grams)|
|For lemon cream sauce|
|Beef stock||3 Tablespoon|
|Lemon juice||1 Tablespoon|
|Double cream||4 Fluid Ounce (125 Milliliter)|
1. Combine Parmesan cheese, breadcrumbs, lemon rind and black pepper to taste in a bowl. Dust pork with flour, dip in egg and coat with breadcrumb mixture.
2. Heat butter in a large frying pan and cook pork escalopes for 2-3 minutes each side. Remove from pan and keep warm.
3. To make sauce, add stock and lemon juice to pan, bringto the boiland boil until reduced by half. Remove pan from heat and stir in cream. Serve spooned over pork.