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 flour. Dip each steak into the egg, then press into the 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 from Good Food magazine

Low FODMAP Recipe

Lemon, Parmesan & pine nut crumbed pork escalopes

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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

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