Lisaörtman
Great steaks, although next time I will be making my own side salad, this one was bland.
Crisp sage & Parmesan pork with red apple coleslaw
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 4
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- 4 x 175g pork loin steaksfat trimmed
- 2 slices white bread
- handful of sageleaves
- 25g parmesanfinely grated
- 1 eggbeaten
- 1 tbsp oil
- ½ white cabbagecore removed, finely shredded
- 4 tbsp buttermilkor low-fat natural yogurt
- 2 red-skinned appleshalved and sliced
- lemonwedges, to serve (optional)
Nutrition: per serving
- kcal380
- fat13g
- saturates4g
- carbs21g
- sugars12g
- fibre3g
- protein47g
- salt0.7glow
Method
step 1
Lay the pork steaks between two sheets of cling film or baking paper and bash with a rolling pin until approx 1cm thick. Whizz the bread in a food processor to make breadcrumbs. Add the sage and pulse a few more times to roughly chop the leaves. Mix in the Parmesan and spread over a large plate. Season with black pepper.
step 2
One by one, dip each steak into the beaten egg, allow the excess to drip off, then press into the breadcrumb mix on both sides. Set aside.
step 3
Heat the oil in a large non-stick frying pan and fry the steaks for 3-4 mins on each side until cooked through. Meanwhile, mix the cabbage, buttermilk or yogurt and apple, then season. Serve the steaks with the coleslaw and a lemon wedge, if using, for squeezing over.
