Spring leaf salad
Young, tender spinach was made for full-of-flavour salads such as this
Nutty crumb pork steaks
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 4
Skip to ingredients
- 4thin pork steaks(about 100g/4oz each)
- 3-4 tbsp plain flour
- 1 eggwell beaten
- 85g breadcrumb(fresh or bought)
- 3 tbsp chopped roasted hazelnut
- 1 tsp dried thyme
- 1 lemonzest only
- 3 tbsp light olive or sunflower oil
- 1knob of butter
Nutrition: per serving
- kcal454
- fat45g
- saturates5g
- carbs30g
- sugars0g
- fibre2g
- protein30g
- salt0.69glow
Method
step 1
Beat steaks between two sheets of non-stick baking paper, using a rolling pin, to the thickness of two £1 coins. Put the flour, eggs and crumbs into 3 shallow bowls. Mix the nuts, thyme and zest into the crumbs, then season.
step 2
Coat the steaks in the flour, shaking off the excess. Then coat in the egg, and finally the crumbs, Again, shaking off any excess. Put the steaks on a large plate.
step 3
Heat the oil in a frying pan until hot. Fry 2 steaks for 2 mins each side until firm and crisp. Add a little butter for the final few secs to coat. Set aside, and repeat (keep steaks warm in the oven). Serve with salad and lemon wedges.
