Crisp-crumbed Pan Pork Escalopes - serves 4

1 pound pork fillet or boneless loin chops
2 garlic cloves, crushed
1 tbsp Dijon mustard
1/4 tsp cayenne pepper or chili powder
salt and freshly ground black pepper
2 cups white breadcrumbs
2 tbsp grated Parmesan
2 tbsp seasoned flour
2 eggs, beaten
Vegetable oil
Lemon wedges, to serve

If using pork fillet, cut into 3/4 inch slices. Place a piece of sliced pork or a chop on a sheet of waxed paper or plastic wrap, cover with a second sheet and using a rolling pin or meat mallet, flatten to a thickness of about 1/4 inch. Repeat for the remaining meat.
Mix together the garlic, mustard, cayenne or chili powder, and a littie salt and spread over the pork. Stir together the breadcrumbs and Parmesan.
Toss the pork in the seasoned flour, shaking off any excess, dip in the beaten egg and then into the cheesy breadcrumbs, to coat.
Heat the oil in a large frying pan and stir fry in batches for 3 minutes on each side until brown and cooked through. Drain on paper towels and serve warm.