recipes
Baby Parmas with Pesto & Bocconcini
serves 20
40 min prep
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ingredients
| 6 cups fresh white breadcrumbs 1 cup flat leaf parsley, finely chopped ½ cup finely grated parmesan cheese Grated rind of 1 lemon 1 kg baby pork fillets, cut into 1cm thick slices ½ cup Leggo's Pesto - Sundried Tomato Oil for frying Sliced milk cherry bocconcini for serving Fresh basil leaves for serving |
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instructions
step 1
Combine breadcrumbs, parsley, parmesan and lemon rind and season with salt and cracked black pepper.
step 2
Lightly flatten pork slices and brush each side with Leggo's Pesto. Coat in breadcrumb mixture pressing on firmly. Place onto a baking paper lined tray in single layers, placing baking paper in between. Cover and refrigerate overnight.
step 3
Add enough oil to cover a large frying pan, heat and add crumbed portions and cook for 2 minutes on each side. Drain on absorbent paper and refrigerate until required.
step 4
Serve topped with a milk cherry bocconcini and a basil leaf secured with a wooden cocktail fork or toothpick.
recipe tip
- Cooked crumbed parmas can be frozen for up to 1 month ahead. Allow to thaw in refrigerator overnight.
- Cherry bocconcini are small fresh mozzarella balls and can be purchased from the deli or dairy case at your supermarket.
- Always store bocconcini in clear water in the refrigerator.
nutritional information
| Qty per serving | QTY PER 100g | |
|---|---|---|
| Energy | 604kJ (144Cal) | 770kJ (184Cal) |
| Protein | 14.6g | 18.6g |
| Fat - Total | 3.5g | 4.5g |
| - Saturated | 1.1g | 1.4g |
| Carbohydrate | 12.9g | 16.4g |
| - Sugars | 1.2g | 1.5g |
| Dietary Fibre | 1.0g | 1.3g |
| Sodium | 241mg | 308mg |
| Potassium | 302mg | 384mg |
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Baby Parmas with Pesto & Bocconcini
Baby Parmas with Pesto & Bocconcini
ingredients
6 cups fresh white breadcrumbs
1 cup flat leaf parsley, finely chopped
½ cup finely grated parmesan cheese
Grated rind of 1 lemon
1 kg baby pork fillets, cut into 1cm thick slices
½ cup Leggo's Pesto - Sundried Tomato
Oil for frying
Sliced milk cherry bocconcini for serving
Fresh basil leaves for serving
instructions
step 1
Combine breadcrumbs, parsley, parmesan and lemon rind and season with salt and cracked black pepper.
step 2
Lightly flatten pork slices and brush each side with Leggo's Pesto. Coat in breadcrumb mixture pressing on firmly. Place onto a baking paper lined tray in single layers, placing baking paper in between. Cover and refrigerate overnight.
step 3
Add enough oil to cover a large frying pan, heat and add crumbed portions and cook for 2 minutes on each side. Drain on absorbent paper and refrigerate until required.
step 4
Serve topped with a milk cherry bocconcini and a basil leaf secured with a wooden cocktail fork or toothpick.
serves 20 40 min prep recipe tip
- Cooked crumbed parmas can be frozen for up to 1 month ahead. Allow to thaw in refrigerator overnight.
- Cherry bocconcini are small fresh mozzarella balls and can be purchased from the deli or dairy case at your supermarket.
- Always store bocconcini in clear water in the refrigerator.
Brought to you by the Simplot Test Kitchen
Email: simplygreatmeals@simplot.com.au