Crisp sage & Parmesan pork with red apple coleslaw

10-30 minutes 30-60 minutes 4 servings 400 kcal or less apple apples buttermilk cabbage cabbages egg eggs lemon lemons mains oil parmesan pork pork loin steak pork loin steaks quick sage schnitzel slaw

N/A

Source

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)

Method

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.