Baby Parmas with Pesto & Bocconcini
SERVES 20
PREPARATION 40 minutes
COOKING TIME 4 minutes
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
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.
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.
