Pork Scallops with Bread Crumb and Parsley Crust
Pork gets jazzed up with a bread crumb and parsley crust.
Prep Time: 15M
Cooking Time: 15M
Serves: Serves 4
- 21/2oz (75g) bread crumbs, toasted
- handful of fresh parsley, chopped
- 2 boneless center cut pork chops, 6-8oz (175-225g) each
- 1-2 eggs, beaten
- 1-2 tbsp all-purpose flour
- 1-2 tbsp olive oil
- 1/2 cup (125g) dry white wine
- sea salt and freshly ground black pepper
- In a bowl, mix together the bread crumbs and parsley, and season well with salt and pepper. Halve each piece of pork, then sandwich each one between two sheets of plastic wrap. Pound firmly with a meat mallet or the side of a rolling pin until paper-thin. Season well with salt and pepper.
- Put the egg(s), flour, and bread crumbs each on separate plates. Coat each piece of pork first in the flour, then the egg, and lastly the bread crumbs. Heat half of the oil in a large nonstick frying pan over high heat. Add 2 of the pork scallops, and cook for 2-4 minutes on each side until golden on the outside and no longer pink inside. Remove from the pan, drain on paper towels, and set aside to keep warm while you cook the 2 remaining scallops. Keep warm while making the sauce.
- Pour the wine into the same pan, and scrape up all the crispy bits from the bottom with a wooden spoon. Let simmer until the smell of alcohol has disappeared, then drizzle over the pork. Serve immediately with a spinach and tomato salad, or arugula drizzled with a little lemon juice.
Excerpted from The Illustrated Quick Cook.
Copyright © 2009 Dorling Kindersley Limited.
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