Crisp sage & Parmesan pork with red apple coleslaw
- Preparation and cooking time
- Serves 4
- 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)
- STEP 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.
- STEP 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.
- STEP 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.