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
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.
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.