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Pesto crumbed pork with lemon spinach salad


  • Cut the pork into thick slices, smear with pesto and set aside for 15-20 mins.
  • Then place the flour in one bowl, eggs beaten with milk in another, and the breadcrumbs mixed with parmesan in a third bowl.
  • Alternately dip the pork slices into the flour, egg wash and then the crumbs. Then panfry in a layer of hot oil until golden brown on both sides and drain well on kitchen paper towels.
  • Toss the spinach with a little oil, lemon juice and seasonings. Taste for seasoning.
  • Mound the salad on individual plates, top with the crumbed pork and serve with lemon wedges.


  • 400 gm boned pork loin, trimmed of all fat & sinew
  • pesto
  • plain flour
  • 2 eggs
  • ½ cup milk
  • 1½-2 cups packet breadcrumbs
  • ¼ cup freshly grated parmesan
  • olive oil
  • 2 handfuls baby spinach leaves, stalks removed
  • 2 lemons
  • sea salt & freshly ground pepper

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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