Crisp sage & Parmesan pork with red apple coleslaw

Crisp sage & Parmesan pork with red apple coleslaw

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(15 ratings)

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Cooking time

Prep: 15 mins Cook: 15 mins

Skill level

Easy

Servings

Serves 4

Perk up some pork with this full flavoured sage and red apple coleslaw recipe

Nutrition and extra info

Additional info

  • Healthy
Nutrition info

Nutrition per serving

kcalories
380
protein
47g
carbs
21g
fat
13g
saturates
4g
fibre
3g
sugar
12g
salt
0.7g

Ingredients

  • 4 6oz 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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Method

  1. 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 black pepper.
  2. 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.
  3. 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.

Recipe from Good Food magazine, February 2006

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Comments

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lucyrjones's picture

This is a lovely coating for pork steak. I was wary of the coleslaw so just added apple to my usual mix of onion, carrot and white cabbage.

mercuryzelda's picture
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4 stars because I only made the pork, not the coleslaw. The pork was delicious and crispy and I will definitely be making it again!

camilla7's picture
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This dish was ruined by the awful coleslaw which was sour and bland. My kids refused to eat it and asked why I hadn't made my usual one! I expected more from a 5 star rated dish. I will tread with caution on this web-site now.

bigsuz's picture
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delicious!!

kimkap's picture
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Followed the recipe for the pork steaks for 4 even though there was only 2 of us - now have 2 in the freezer for another day. Thoroughly enjoyed them. Didn't try the coleslaw we had it with salsa potatoes and sweetcorn with peppers. Not sure how long these are going to stay in the freezer - yummy.

kebabthief's picture
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I thought the pork was top notch. Really like the coating.

I found the coleslaw a little bland, so added some carrot julienne and 1 and a half tablespoons of mayo and it was great.

kevinwiegand's picture
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Love this meal. We dont flatten it, keeps it v moist.
Serve with a side savoy cabbage with bits of bacon and a little cream :)

cakeanyone's picture
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Found this a bit bland even though I added extra parmesan to the breadcrumbs and garlic and seasoning to the egg. Also be careful not to cover the pork in too thick a layer of breadbrumbs as this makes it harder to cook the pork thoroughly in the time suggested.

kailabishop's picture
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Fresh and still comforting - perfect for a quick mid-week supper as it takes no time at all to make from any cooks larder staples! Fab recipe - will be had time & time again.....

djmcnae's picture
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Easy to preopare and much tastier than store bought schnitzel, added carrots to the coleslaw which my youngest scoffed. Would make again.

clairebs's picture
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Forgot to rate the recipe in my comment above!

clairebs's picture
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We really enjoyed this meal. I added some carrot and red onion to the coleslaw to make it ia bit more interesting.

prasmichhotmail's picture
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Great mid-week supper. Try celericac in the coleslaw.

lwhitike's picture
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Made this a few weeks ago and served with my own cole slaw recipe. Tasted great!

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