Collops of Pork with Cheese and Egg

ingredients

Serves 4

1 ¼ lb fillet or trimmed loin of pork
2tbsp flour
2 eggs
1tbsp double cream
1 egg yolk
4oz Wensleydale cheese
1oz fresh parmesan cheese
2tbsp oil
4oz butter
Juice of ½ lemon
2tbsp chopped parsley

Method

1. Cut the pork into ½ “ slices
2. Between sheets of plastic or Clingfilm tap the slices out flat to ¼ “ thick
3. Mix eggs, egg yolk and cream together and season
4. Grate the cheeses finely and stir into the egg mix
5. Dip into seasoned flour and shake off the excess
6. Heat 1tbsp oil and 1oz butter
7. Dip floured collops into egg and cheese mix
8. Pan fry carefully, colour and turn over
9. Cook through, take out and drain
10. Cook the rest, clean out the frying pan
11. Melt butter to golden, take from heat and add lemon juice and parsley. Pour over the collops to serve