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Ingredients
Method
- 4 x 175g pork loin steaks
- 2 slices of dry white bread
- A handful of fresh sage
- 1 egg, beaten
- 25g grated parmesan
- 1 tbsp oil
- Start this recipe off by laying your pork steaks between two sheets of baking paper or film, and giving them a good bash until nice and thin.
- Take your food processor, and fill it up with torn up pieces of stale white bread. Whizz them up with a little salt to make breadcrumbs. Add the sage leaves, and blitz again. Season with black pepper, stir in the parmesan, and spread the seasoned crumbs over a large plate.
- One at a time, dip the flattened steaks into the beaten egg, then press in the breadcrumb mix until completely covered. Set aside.
- Heat the oil in a non-stick pan, and once hot, lightly fry the pork steaks for 3-4 minutes on each side, or until golden and crispy. Serve with red cabbage and sliced beetroot. Yum!
15 mins
4 serving
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