Parmesan-crusted pork steaks recipe
Ingredients
- 1 x 70g (2½oz) pack rocket
- 3-4 tbsp olive oil
- ½ lemon
- 1½tsp capers, drained and roughly chopped
- 100g (3½oz) breadcrumbs
- 25g (1oz) Parmesan cheese
- 1 egg, beaten
- flour, for dusting
- 660g (1lb 5oz) pack thin-cut pork steaks
- steamed new potatoes and vegetables, to serve
Each serving contains
- Energy
- 1160kJ 275.0kcal
- Fat
- 14g
- Saturates
- 4g
- Salt
- 0.5g
- Sugars
- 1g
of the Reference intake
Carbohydrate 9.9gProtein 29.1gFibre 0.6g
Method
- Put therocketinto a food processor along with 2 tbsp olive oil and a squeeze of lemon juice. Whizz together until it forms a rough paste. Stir in the capers then set aside.
- Mix the breadcrumbs and Parmesan together on a wide plate. Pour the egg into a large, shallow bowl. Pat the meat dry with kitchen paper, season well and dust with flour. Dip each steak into the beateneggand then press into the breadcrumbs until they are coated all over.
- Heat a little of the olive oil in a large pan. Cook the crumbed steaks for 3-5 minutes on each side, until the coating is golden and crisp and the meat cooked through (you might find it easier to do this in batches). Serve with a dollop of the rocket dressing, plus new potatoes and your choice of veg.
- For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.
