Crisp sage & Parmesan pork with red apple coleslaw

BBC Good Food

Ready in: 30 minutes
Prep Time: 15 minutes
Cook Time: 15 minutes
Servings: 4

Ingredients

  • 4 6oz x 175g pork loin steaks, fat trimmed
    Meat
  • 2 slices white bread
    Bakery/Bread
  • handful of sage leaves
    Produce
  • 25g parmesan, finely grated
    Cheese
  • 1 egg, beaten
    Milk, Eggs, Other Dairy
  • 1 tbsp oil
    Oil, Vinegar, Salad Dressing
  • ½ white cabbage, core removed, finely shredded
    Produce
  • 4 tbsp buttermilk or low-fat natural yogurt
    Milk, Eggs, Other Dairy
  • 2 red-skinned apples, halved and sliced
    Produce

Steps

  • 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.

Nutrition

  • Calories: 459.93  cal  (23.0%)
  • Fat: 19.07  g  (29.34%)
  • Saturated Fat: 6.22  g  (38.86%)
  • Carbohydrates: 27.4  g  (9.13%)
  • Sugar: 15.22  g  (16.91%)
  • Cholesterol: 160.34  mg  (53.45%)
  • Sodium: 294.23  mg  (12.79%)
  • Protein: 44.26  g  (88.52%)
  • Copper: 7.86  mg  (392.85%)
  • Selenium: 64.84  µg  (92.62%)
  • Vitamin B1: 1.31  mg  (87.27%)
  • Vitamin K: 90.96  µg  (86.63%)
  • Vitamin B3: 14.58  mg  (72.91%)
  • Vitamin B6: 1.46  mg  (72.9%)
  • Vitamin C: 45.89  mg  (55.62%)
  • Phosphorus: 531.71  mg  (53.17%)
  • Vitamin B2: 0.53  mg  (31.24%)
  • Potassium: 1017.7  mg  (29.08%)
  • Manganese: 0.56  mg  (27.84%)
  • Zinc: 3.52  mg  (23.48%)
  • Calcium: 228.65  mg  (22.87%)
  • Fiber: 5.54  g  (22.16%)
  • Vitamin B12: 1.19  µg  (19.77%)
  • Magnesium: 77.3  mg  (19.33%)
  • Vitamin B5: 1.91  mg  (19.15%)
  • Folate: 73.22  µg  (18.3%)
  • Iron: 2.49  mg  (13.81%)
  • Vitamin E: 1.33  mg  (8.86%)
  • Vitamin D: 0.93  µg  (6.21%)
  • Vitamin A: 285.71  IU  (5.71%)

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