This is a quick and delicious meal. It is traditionally made with veal but I prefer to make it with pork. Usually it is simply breadcrumbs; I have added a little cheese and serving it with my lemon caper butter. In Milan you would commonly see this served with a saffron risotto. I have swapped it out for creamy mash and fresh salad. Also can be made with chicken fillets. And if so, it makes a great base with the arrabiatta above for Chicken Parmigian. Just add mozzarella and parmesan to finish!
Takes 15 minutes
Makes 4 Dinners
Ingredients:
· 500-600g Pork tenderloin/fillet/steak
· 100g plain flour, add some sea salt
· 2 eggs
· 200g fine breadcrumbs
· 30g parmesan, grated
· 2 lemons
· 60g butter
· 1 tablespoon capers
· Few sprigs thyme
Method:
1. Trim the silver skin from the tenderloin.
2. Cut into even steaks, either 4 large ones or 8 smaller ones.
3. Place each steak in between a sandwich bag and bash with a rolling pin until nice and thin.
4. In a flat bowl, whisk the two eggs and season with salt and pepper.
5. In another flat bowl, mix the breadcrumbs with the parmesan and zest from one lemon.
6. Dip a flattened steak into the flour bowl and then into the egg mixture and then the breadcrumb mixture, being sure to coat it fully.
7. Place a pan over a medium heat and add a knob of butter, and a little oil if needed.
8. Fry each steak for about 3-4 minutes on each side, repeat until all steaks are cooked
9. Leave to rest for a minute on some kitchen paper.
10. Add the remaining butter to the pan, add the capers, juice from 1 lemon and the thyme, warm this up for 1 minute and then spoon over the steaks when serving.
11. Serve with lemon wedges and your choice of vegetables. I love it with mash and salad or even tomato spaghetti.
