Crisp Sage & Parmesan Pork With Red Apple Coleslaw
In this recipe, tender pork loin steaks are coated in a crunchy breadcrumb mixture infused with sage and Parmesan, resulting in a flavorful and satisfying dish. Paired with a refreshing coleslaw made with shredded cabbage, creamy buttermilk or yogurt, and sweet red apples, this meal offers a delightful balance of textures and flavors. A squeeze of fresh lemon adds a touch of brightness to the ensemble, making it a perfect dish for a satisfying meal.
— Constant Cookbook
Ingredients
- 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)
Instructions
- 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.
Cook Time
15M
Prep Time
PT15M
Yield
Serves 4
Nutrition
- Calories: 380 calories
- Fat Content: 13 grams fat
- Saturated Fat Content: 4 grams saturated fat
- Carbohydrate Content: 21 grams carbohydrates
- Sugar Content: 12 grams sugar
- Fiber Content: 3 grams fiber
- Protein Content: 47 grams protein
- Sodium Content: 0.7 milligram of sodium
Comments
No comments found.