Thin pieces of lean pork coated in a mixture of freshly grated Parmesan cheese and breadcrumbs and shallow-fried are just delicious. They’re so finger-licking good the family will love them. Serve them with oven chips and salad for an easy mid-week meal, in a crispy baguette with salad and mayo for a filling weekend lunch or with spaghetti and tomato sauce for a satisfying supper. Any leftovers can be cut into strips mixed with salad and used as a filling for wraps the next day. To get the pork thin enough, use a lean cut such as fillet, cut into 1cm slices and place between two sheets of cling film. Using the end of a rolling pin you can then bash it out thinly before coating in the breadcrumbs.
- 500g pork fillet, cut into 1cm thick slices
- 3tbsp plain flour
- 1tsp mustard powder
- 1 egg, beaten
- 150g fresh white breadcrumbs
- 50g freshly grated Parmesan cheese
- Vegetable oil for shallow frying
Place the pork slices between sheets of cling film and flatten with a rolling until half the thickness.
Mix the flour and mustard powder together on a plate and season with salt and freshly ground pepper. Pour the egg onto a separate plate and mix the breadcrumbs and Parmesan together on a third plate.
Dip each piece of pork into the flour on both sides and shake off the excess. Then dip the pork into the egg, draining off any excess, and finally coat in the breadcrumbs, pressing them on firmly.
Heat 1cm oil in large frying pan, add the breadcrumbed pork, in batches, and cook for 5 mins, turning once, until crisp and golden and the pork is cooked. Drain on kitchen paper and serve with salad and chips.
Keep a stock of breadcrumbs in the freezer so you don’t have to make them every time you need them.