Pork escalopes with Edam

Method

1. Preheat the oven to 190°C, 375°F, gas mark 5. Toast the pine nuts by placing them in a dry frying pan over a moderate heat. Cook for a few minutes, stirring occasionally, until lightly toasted.
2. In a bowl, mix together the breadcrumbs, pine nuts and basil.
3. Dip each escalope in the flour, then the egg mixture and then coat in the breadcrumb mixture.
4. Heat the oil in a frying pan and cook the pork for 1 min each side, until lightly golden. Then, place on a non-stick baking tray and cook in the oven for a further 3 mins. Add the slice of cheese, return to the oven and cook for a further 2 mins until the cheese has melted and the pork is cooked through.
5. Place the escalopes on a plate. Add a slice of Parma ham and serve with roasted tomatoes and sugar snap peas or mangetout.

Cook's tip: If you can't buy pork escalopes, buy pork leg steak - just place between two sheets of cling film and bash out to ½cm thickness. You can also use walnuts instead of pine nuts and fresh sage instead of basil for a different flavour. www.edammadeweb.co.uk