Cotoletta in Italian, is a family favourite. A pork escalope, slightly flattered and coated in a flavoured breadcrumb mix. So delicious, served with a green salad, amazing and light. As a family we really do enjoy Cotolette.
For the breadcrumbs
100g breadcrumbs, dried
50g grated parmesan
1 lemon zest
small bunch of parsley, chopped
salt and pepper
2 eggs, whisked
6-8 pork escalopes
1. Prepare the breadcrumbs by tipping the breadcrumbs, parmesan, chopped parsley, salt, pepper and lemon zest into a bowl and mix.
2. In another bowl or plate whisk the two eggs.
3. Prepare the pork escalopes, flatten them slightly.
4. Dip the pork into the egg on each side and then straight into the breadcrumb, both sides.
5. Set aside. When you are ready to cook them, you may need to do this in batches depending on the size of your frying pan. In a frying pan add a good generous glug of rapeseed oil, fry on each side until golden and then place onto kitchen towel, to remove any excess oil.
Enjoy with a salad, new potato salad or hot roasted new potato’s. Perfect to cook on a light summers evening.
Buon Appetito
Carmela x
 |
| Mini production line |
 |
| Ready to be cooked |
 |
| Served with a light salad and roasted new potato’s |
