25 g (1 oz) flour
salt and freshly ground black pepper
2 eggs, beaten
finely grated zest of 1 lemon
100-150 g (4-6 oz) fresh breadcrumbs
2 tsp dried oregano
1 tsp sunflower oil
Here’s a fantastic halogen recipe from Paul Brodel & Carol Beckerman.
Their book, containing more than 100 delicious Halogen recipes, entitled “The Halogen Oven Cookbook”, is available through the Amazon link to the right in our sidebar.
Cut the pork into 8 slices, about 2.5 cm (1 in) thick, and place them between sheets of parchment paper. Beat with a kitchen mallet or a rolling pin until they are about 6 mm (¼ in) thick.
Set out 3 plates. On the first, put the flour, seasoned with salt and pepper; on the second, put the beaten egg; and on the third, mix together the lemon zest, breadcrumbs and oregano.
Dip each pork escalope first in the flour, then into the egg and finally roll in the breadcrumbs, until well coated.
Lightly grease the oven tray with sunflower oil, and add 4 escalopes at a time.
Cook at 200°C (400°F) on the high rack of the halogen oven for 5 minutes, turn the escalopes over, spray with a little oil and cook for another 5 minutes, until the breadcrumbs are crisp and the pork is cooked.
Keep warm while you cook all the escalopes. Serve with either garlic or lemon mayonnaise.
To make garlic or lemon mayonnaise, just add 1 crushed clove of garlic or 1 tsp lemon zest to 5 tbsp mayonnaise.
Source: “The Halogen Oven Cookbook”, Paul Brodel & Carol Beckerman