Pork loin scaloppini - 4 x 4 oz.
Flour - 200 ml
Eggs, beaten - 3
Bread crumbs - 500 ml
Parmesan cheese - 250 ml
Oil -as needed
Salt - as needed
Pepper - as needed
Lemon, fresh wedges – 4
Scaloppini is thin meat usually achieved by pounding the meat with a mallet. This also tenderizes the meat.
Mix the bread crumbs with the parmesan cheese. Season the scaloppini with salt and pepper. Dredge it in the flour and then dip it in the egg mixture and finally in the bread crumb parmesan mixture. Press the scaloppini gently but firmly to make sure the breading sticks. Brown it in a little canola oil. (Be careful not to leave it too long in the pan because the cheese will burn.) When golden brown transfer the scaloppini to a 350F convection oven and roast for 7 minutes or until done.
Plate and serve with fresh lemon.
