Lemon parmesan and pork schnitzels

Preparation

Trim the fat from the pork loin steaks. Beat the eggs. Grate the Parmesan cheese. Zest the lemons.

Method

1. 1 Put a pork steak between two sheets of baking parchment and bash with a rolling pin, until it’s about 1cm thick.
2. 2 Repeat with the remaining pork steaks.
3. 3 Put the flour on a large plate and season.
4. 4 Beat the egg in a separate large, shallow dish.
5. 5 Pour the breadcrumbs into another large, shallow dish, and stir in the Parmesan cheese and lemon zest.
6. 6 Dust each pork steak with the flour, then dip in the egg, allowing any excess to drip off.
7. 7 Coat well in the breadcrumbs, then transfer to a baking sheet and chill for 10 minutes.
8. 8 Heat the sunflower oil in a large, non-stick frying pan.
9. 9 Fry the schnitzels – in 2 batches, if necessary – for 4-5 minutes each side, until golden and cooked through.
10. 10 Drain on a kitchen towel.
11. 11 Garnish with lemon wedges and serve with dressed salad leaves.