Sage and Parmesan Crispy Pork Recipe

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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Sage and Parmesan Crispy Pork