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Nutrition Facts
Serving Size 1 (35g) Recipe makes 4 servings The following items or measurements are not included below: 24 ounces pork loin steaks
Calories 112
Calories from Fat 63		(56%)
Amount Per Serving		%DV
	Total Fat 7.1g	10%
	Saturated Fat 2.2g	11%
	Monounsaturated Fat 2.6g
	Polyunsaturated Fat 1.7g
	Trans Fat 0.0g
Cholesterol 59mg		19%
Sodium 210mg		8%
Potassium 38mg		1%
Total Carbohydrate 6.7g		2%
	Dietary Fiber 0.3g	1%
	Sugars 0.7g
Protein 5.3g		10%
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Crisp Sage and Parmesan Pork

Recipe #354141 | 30 min | 15 min prep | add private note

⁽⁴⁾ RATE IT NOW Print Recipe

By: Noo
Feb 6, 2009

A really quick,easy and tasty mid week supper solution that can be on the table in 30 minutes!

SERVES 4 (change servings and units)

Ingredients

4 (6 ounce) pork loin steaks, trimmed
2 slices white bread
handful sage leaf
1 egg, beaten
1 tablespoon oil
1 ounce parmesan cheese, grated

Directions

1
Lay the pork steaks between two sheets of cling film and bash them with a rolling pin until approx 1 cm thick.
2
Whizz the bread in a processor to make breadcrumbs, add the sage and pulse a few times to roughly chop the leaves. Mix in the grated parmesan. Tip onto a large plate and season with black pepper.
3
One by one, dip the steaks into the beaten egg, allow the excess to drip off, then press into the breadcrumb mix on both sides.
4
Heat the oil in a large non stick frying pan, then fry the steaks for 3-4 minutes on each side, until cooked through.

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Featured Reviews for This Recipe

From: Sam #3

On Oct 26, 2009

Quick and easy, but fancy seeming! I used bread crumbs and dried sage, but otherwise made as written. DD says supper was great!

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From: bluemoon downunder

On Apr 28, 2009

So easy to make, and so delicious. I do love sage! Halved the recipe for two and and made these exactly to the recipe. We thoroughly enjoyed them with Awesome Roasted Potatoes With Sour Cream Dip. Thank you for sharing another wonderfully yummy recipe, Noo! I'll certainly be making these again. Made for 1-2-3 Hit Wonders.

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From: diner524

On Mar 30, 2009

This was a great lunch for me today!! I used a boneless pork cutlet but then had to sub some ingredients. I used dry breadcrumbs and did look for the fresh sage leaves but the ones at the market were going bad, so subbed rubbed sage, then made as written otherwise. I loved the combined flavors of the parmesan, breadcrumbs and sage with the pork. Made for PRMR.

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From: duonyte

On Feb 27, 2009

A very good and quick meal. I used panko instead of fresh bread crumbs, as I had no white bread at home. Also used pineapple sage, which managed to survive thus far, and that worked quite nicely with the pork. You want to be sure to flatten the chops so that they cook quickly. I would add just a little fresh pepper next time to the coating.

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