- 4 6oz x 175g pork loin steaks, fat trimmed
- 2 slices white bread
- handful of sage leaves
Popular in both Italian and British cookery, sage has long, grey-green leaves with a slightly…
- 25g parmesan, finely grated
Parmesan is a straw-coloured hard cheese with a natural yellow rind and rich, fruity flavour. It…
- 1 egg, beaten
The ultimate convenience food, eggs are powerhouses of nutrition, packed with protein and a…
- 1 tbsp oil
- ½ white cabbage, core removed, finely shredded
The cabbage, or brassica, family is huge, and includes everything from the familiar red, white…
- 4 tbsp buttermilk or low-fat natural yogurt
There are two types of buttermilk. Traditional buttermilk is a thin, cloudy, slightly tart but…
- 2 red-skinned apples, halved and sliced
Grown in temperate regions, apples are one of the most widely cultivated tree fruits. There are…
- lemon wedges, to serve (optional)
Oval in shape, with a pronouced bulge on one end, lemons are one of the most versatile fruits…
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.
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.