Sage and Parmesan Crispy Pork
Sage and Parmesan Crispy Pork



  • 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
This recipe pairs perfectly with the Plan B! Modern Red 2017 from Margaret River, Australia.

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