Crisp sage & Parmesan pork with red apple coleslaw

• pork loin steaks4

  fat trimmed

• white bread slices↗2
• sage

  leaves

• parmesan↗25g g

  finely grated

• egg↗1

  beaten

• oil tbsp
• white cabbage

  core removed, finely shredded

• buttermilk↗ tbsp

  or low-fat natural yogurt

• red-skinned apples↗2

  halved and sliced

• lemon↗

  wedges, to serve (optional)

Step-by-step instructions

1. 1

   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.

2. 2

   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.

3. 3

   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.