4 pork loin steaks
3 slices thick gluten free white bread, torn into pieces
zest 1 unwaxed lemon
50g grated parmesan
50g pine nuts
2 rosemary sprigs, leaves picked
3 tbsp gluten free plain flour
2 eggs, beaten
olive oil, for shallow-frying
4 lemon wedges, to serve
Trim the fat from the steaks, then place, one at a time, between 2 pieces of baking parchment and bash with a rolling pin or meat mallet until about 5mm thick. Set aside.
Put the gluten free bread, lemon zest, Parmesan, pine nuts and rosemary leaves in the bowl of a food processor and blitz to a fine crumb. Transfer to a shallow bowl.
Spread the gluten free flour onto a plate and put the egg in a shallow bowl. Season the pork, then dust in gluten free flour.
Dip each steak into the egg, then press into the gluten free crumbs, coating evenly.
Heat the oil in a large frying pan and cook the pork for 2-3 mins each side until golden and crunchy. Serve immediately with lemon wedges.
Recipe adapted from: Good Food