Crisp sage & parmesan pork with red apple coleslaw
Perk up some pork with this full flavoured sage and red apple coleslaw recipe
2
ratings
Difficulty and servings
Serves 4
Preperation and cooking times
Prep 15 mins
Cook 15 mins
Super healthy
- Lay the pork steaks between two sheets of cling fi lm 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 black pepper.
- 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.
Per serving
380 kcalories, protein 47g, carbohydrate 21g, fat 13 g, saturated fat 4g, fibre 3g, salt 0.7 g
Recipe from Good Food magazine, February 2006.
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http://www.bbcgoodfood.com/recipes/1615/
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Ingredients
- 4 x 175g pork loin steaks , fat trimmed
- 2 slices white bread
- handful of sage leaves
- 25g parmesan , finely grated
- 1 egg , beaten
- 1 tbsp oil
- ½ white cabbage , core removed, finely shredded
- 4 tbsp buttermilk or low-fat natural yogurt
- 2 red-skinned apples , halved and sliced
- lemon wedges, to serve (optional)
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Difficulty and servings
Serves 4
Preperation and cooking times
Prep 15 mins
Cook 15 mins
Super healthy
Counts as 1 of 5-a-day
Ingredients
- 4 x 175g pork loin steaks , fat trimmed
- 2 slices white bread
- handful of sage leaves
- 25g parmesan , finely grated
- 1 egg , beaten
- 1 tbsp oil
- ½ white cabbage , core removed, finely shredded
- 4 tbsp buttermilk or low-fat natural yogurt
- 2 red-skinned apples , halved and sliced
- lemon wedges, to serve (optional)
Per serving
380 kcalories, protein 47g, carbohydrate 21g, fat 13 g, saturated fat 4g, fibre 3g, salt 0.7 g
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01 November 2007
Lauren rated and commented on this recipe
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05 May 2008
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