A delightful twist on a classic pork dish, featuring a crispy herb and parmesan crust.
Place the pork steaks between two sheets of cling film and flatten them to about 1 cm thickness using a rolling pin.
Flattening the pork ensures even cooking and a tender texture.
In a food processor, combine the bread crumbs and sage leaves, pulsing until the sage is finely chopped.
Using a food processor ensures the sage is evenly distributed in the bread crumbs.
Mix the grated parmesan and black pepper into the bread crumb mixture, then transfer to a large plate.
Mixing the parmesan and pepper thoroughly ensures a consistent flavor in the crust.
Beat the eggs in a shallow bowl. Dip each pork steak into the egg, letting any excess drip off.
Ensure the pork is fully coated in egg to help the crust adhere.
Press each pork steak into the bread crumb mixture, coating both sides evenly.
Pressing firmly helps the crust stick better to the pork.
Heat the olive oil in a non-stick frying pan over medium heat. Cook the pork steaks for 3-4 minutes on each side until golden brown and cooked through.
Avoid overcrowding the pan to ensure even cooking and a crispy crust.
Serve the pork steaks hot, garnished with additional sage leaves if desired.
Serving immediately ensures the crust remains crispy.
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