Pork Escalops With Broccoli Pesto Pasta - cooking recipe

Ingredients

1 1/3 lbs broccoli, cut into florets
10 oz Orecchiette pasta
2 cloves garlic, roughly chopped
1/4 cup Parmesan, grated
1/4 cup pine nuts
5 tbsp olive oil
2 None medium eggs, beaten
4 tbsp bread crumbs
3 tbsp all-purpose flour
4 None boneless pork chops, sliced thinly
2 tbsp sunflower oil
5 oz mozzarella

Preparation

Cook the broccoli in boiling, salted water for 4-5 mins then drain. Cook the pasta in a separate pan of boiling, salted water according to the package instructions. Drain.
To make the pesto, place half the broccoli, the garlic, Parmesan and pine nuts into a tall mixing bowl. Use a hand blender to puree whilst gradually adding the olive oil. Season with salt and pepper.
Place the egg and bread crumbs in separate dishes and season. Sprinkle flour over the pork then dip them first in the egg, then in the breadcrumbs, turning to coat. Heat the sunflower oil in a large frying pan then fry the pork for 2-3 mins on each side, until cooked through.
Mix the pasta, pesto, remaining broccoli and mozzarella together. Gently heat in a saucepan then divide between 4 bowls. Top each bowl with pork cutlets then serve.