Escalope of pork with parmesan coat

pork escalope

pork escalopeThin slices of pork, coated with crunchy Parmesan and semolina. Semolina is a healthy alternative to bread crumbs as it absorbs very little oil. Champ, two vegetables of your choice and cheese sauce.


Serves: 4

Total time: 29 minutes


  • 2 tablespoon flour
  • 2 eggs (beaten)
  • 2 tablespoon sunflower oil
  • 80g semolina dry
  • 1 pork fillet
  • 25g cheese parmesan grated


  • Trim sinew off pork fillet. Cut diagonally into 4 slices
  • Place between two sheets of cling film
  • Flatten evenly into thin slices with a rolling pin
  • Mix semolina with cheese
  • Coat the pork fillets in flour, beaten egg and then the parmesan cheese mixture.
  • Shake excess coating off the pork
  • Heat the oil in a deep frying pan. Oil needs to be approx. 2cms deeep
  • Fry the pork escalopes for 5 -7 minutes on each side depending on the thickness
  • Serve hot with champ, mushroom or cheese sauce cheese and cabbage with grated carrots