Name: Nutty crumb pork steaks
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 4
Cuisine: British
Ingredients: 4thin pork steaks (about 100g/4oz each); 3-4 tbsp plain flour; 1 egg well beaten; 85g breadcrumb (fresh or bought); 3 tbsp chopped roasted hazelnut; 1 tsp dried thyme; 1 lemon zest only; 3 tbsp light olive or sunflower oil; 1knob of butter

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Nutty crumb pork steaks

Nutty crumb pork steaks

Good Food team

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Serves 4

Easy

Prep: 10 mins

Cook: 10 mins

A star rating of 4 out of 5.6 ratingsRate

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This simple pork supper is ready is just in 20 minutes

Easily halved

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Ingredients

Nutrition

Units:

MetricUS

4thin pork steaks

(about 100g/4oz each)
3-4 tbsp plain flour
1 egg

well beaten
85g breadcrumb

(fresh or bought)
3 tbsp chopped roasted hazelnut
1 tsp dried thyme
1 lemon

zest only
3 tbsp light olive or sunflower oil
1knob of butter

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Nutrition: per serving

kcal454
fat45g
saturates5g
carbs30g
sugars0g
fibre2g
protein30g
salt0.69g

low

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.

Recipe from Good Food magazine, September 2005

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A star rating of 4 out of 5.6 ratings

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