Crisp Sage and Parmesan Pork

1. 1

   Lay the pork steaks between two sheets of cling film and bash them with a rolling pin until approximately 1 cm thick.

2. 2

   Whiz the bread in a food processor to make bread crumbs.

3. 3

   Add the sage leaves; pulse a few times to roughly chop the leaves.

4. 4

   Mix in the grated parmesan.

5. 5

   Pour onto a large plate; season with black pepper.

6. 6

   One by one, dip the steaks into the beaten egg, allowing the excess to drip off.

7. 7

   Press steaks into the bread crumb mixture on both sides.

8. 8

   Heat the oil in a large non stick frying pan.

9. 9

   Fry the steaks for 3 to 4 minutes on each side until cooked through.

* Per serving · 4 servings · Values may vary.

No additional tips available.