Crisp sage & Parmesan pork with red apple coleslaw

Crisp sage & Parmesan pork with red apple coleslaw

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(15 ratings)

Prep: 15 mins Cook: 15 mins

Easy

Serves 4
Perk up some pork with this full flavoured sage and red apple coleslaw recipe

Nutrition and extra info

  • Healthy

Nutrition: per serving

  • kcal380
  • fat13g
  • saturates4g
  • carbs21g
  • sugars12g
  • fibre3g
  • protein47g
  • salt0.7g
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Ingredients

  • 4 6oz x 175g pork loin steak, fat trimmed
  • 2 slices white bread
  • handful of sage leaves
    Sage

    Sage

    sa-age

    Popular in both Italian and British cookery, sage has long, grey-green leaves with a slightly…

  • 25g Parmesan, finely grated
    Parmesan

    Parmesan

    parm-ee-zan

    Parmesan is a straw-coloured hard cheese with a natural yellow rind and rich, fruity flavour. It…

  • 1 egg, beaten
    Eggs

    Egg

    egg

    The ultimate convenience food, eggs are powerhouses of nutrition, packed with protein and a…

  • 1 tbsp oil
  • ½ white cabbage, core removed, finely shredded
    Cabbage

    Cabbage

    ka-badge

    The cabbage, or brassica, family is huge, and includes everything from the familiar red, white…

  • 4 tbsp buttermilk or low-fat natural yogurt
  • 2 red-skinned apple, halved and sliced
    Apples

    Apple

    ap-pel

    Grown in temperate regions, apples are one of the most widely cultivated tree fruits. There are…

  • lemon wedges, to serve (optional)
    Lemon

    Lemon

    le-mon

    Oval in shape, with a pronouced bulge on one end, lemons are one of the most versatile fruits…

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.

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Comments, questions and tips

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lucyrjones
13th Jan, 2014
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
mercuryzelda
5th Oct, 2012
4.05
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
27th Feb, 2012
2.05
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
20th Jan, 2012
5.05
delicious!!
kimkap
8th Jan, 2011
5.05
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
12th Nov, 2010
5.05
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
8th Nov, 2010
5.05
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
17th Sep, 2010
1.05
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
28th Oct, 2009
5.05
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
5th Sep, 2009
4.05
Easy to preopare and much tastier than store bought schnitzel, added carrots to the coleslaw which my youngest scoffed. Would make again.

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