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Nutty crumb pork steaks

Nutty crumb pork steaks

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Rating: 4 out of 5.6 ratings
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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 4

This simple pork supper is ready is just in 20 minutes

  • Easily halved
Nutrition: per serving
HighlightNutrientUnit
kcal454
fat45g
saturates5g
carbs30g
sugars0g
fibre2g
protein30g
low insalt0.69g
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Ingredients

Method

  • STEP 1

    Beat steaks between two sheets of non-stick baking paper, using a rolling pin, to the thickness of two £1 coins. Put the flour, eggs and crumbs into 3 shallow bowls. Mix the nuts, thyme and zest into the crumbs, then season.

  • STEP 2

    Coat the steaks in the flour, shaking off the excess. Then coat in the egg, and finally the crumbs, Again, shaking off any excess. Put the steaks on a large plate.

  • STEP 3

    Heat the oil in a frying pan until hot. Fry 2 steaks for 2 mins each side until firm and crisp. Add a little butter for the final few secs to coat. Set aside, and repeat (keep steaks warm in the oven). Serve with salad and lemon wedges.

RECIPE TIPS
MAKING BREADCRUMBS

For fresh crumbs, cut the crusts off white bread and blitz in a food processor. For dried crumbs, lay crustless white bread directly onto oven shelves and heat on low for around 2-3 hrs until brittle. If you want a more golden colour then heat at 150C/fan 130C/gas 2. Place the bread in a thick food bag, seal and bash with a rolling pin. Larger amounts can be whizzed in a food processor.

A CRISPIER COATING

Dip thin-cut fillets or bite-sized pieces first in flour, then in beaten egg and finally in breadcrumbs. Doing this a stage at a time means you won’t get clumpy crumbs. Fresh breadcrumbs give a lighter coating, dried crumbs (or raspings) are more crunchy. Many restaurant chefs use the Panko style – light, crisp Japanese crumbs.

Goes well with

Recipe from Good Food magazine, September 2005

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Overall rating

Rating: 4 out of 5.6 ratings
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