Crisp sage & Parmesan pork with red apple coleslaw

Contains pork – recipe is for non-Muslims only
Perk up some pork with this full flavoured sage and red apple coleslaw recipe

  • Prep:15 mins
    Cook:15 mins
  • Serves 4
  • Easy

Nutrition per serving

  • kcal 380
  • fat 13g
  • saturates 4g
  • carbs 21g
  • sugars 12g
  • fibre 3g
  • protein 47g
  • salt 0.7g


  • 4 6oz x 175g pork loin steak, fat trimmed
  • 2 slices white bread
  • handful of sage leaves
  • 25g Parmesan, finely grated
  • 1 egg, beaten
  • 1 tbsp oil
  • ½ white cabbage, core removed, finely shredded
  • 4 tbsp buttermilk or low-fat natural yogurt
  • 2 red-skinned apple, halved and sliced
  • lemon wedges, to serve (optional)


  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. 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. 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.

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