Nutty crumb pork steaks

Nutty crumb pork steaks

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(5 ratings)

Prep: 10 mins Cook: 10 mins


Serves 4
This simple pork supper is ready is just in 20 minutes

Nutrition and extra info

  • Easily halved

Nutrition: per serving

  • kcal454
  • fat45g
  • saturates5g
  • carbs30g
  • sugars0g
  • fibre2g
  • protein30g
  • salt0.69g
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  • 4 thin pork steaks (about 100g/4oz each)
  • 3-4 tbsp plain flour
  • 1 egg, well beaten



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

  • 85g breadcrumb (fresh or bought)
  • 3 tbsp chopped roasted hazelnut



    Grown in Europe and the US, hazelnuts are encased in a smooth, hard brown shell but are most…

  • 1 tsp dried thyme


    This popular herb grows in Europe, especially the Mediterranean, and is a member of the mint…

  • 1 lemon, zest only



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

  • 3 tbsp light olive or sunflower oil
    Sunflower oil

    Sunflower oil

    Sunflower oil is made from pressing sunflower seeds and extracting the oil. It's usually…

  • 1 knob of butter



    Butter is a dairy product made from separating whole milk or cream into fat and…


  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.

  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.

  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.

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Comments, questions and tips

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31st Dec, 2017
Sorry - the Thyme is WAY over the top. All you can taste is Thyme. The flavour of the pork and the nuts are utterly lost. Far better with a tiny pinch of Thyme, or even none at all.
4th Nov, 2008
Very tasty! I would add less nuts next time as a lot of breadcrumbs/nuts were wasted, also flour for dusting can be reduced too. Gave a lovely topping to the pork, served it with risotto/veg.
26th Nov, 2007
Quick and delicious midweek meal that kids will love too. Nice with homemade potato wedges and a garlic dip.
28th Sep, 2017
Do you think the pork steaks could be made ahead of time? Or would it be better fresh?
goodfoodteam's picture
28th Sep, 2017
Thanks for your question. You can flatten out the pork steaks but we'd suggest cooking them once the coating is on to ensure they're really crisp.
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