Nutty crumb pork steaks

Name: Nutty crumb pork steaks
Prep time: 20 min
Cook time: 20 min
Total time: 20 min
Yield: 4
Cuisine: Global
Ingredients: 4 thin pork steaks (about 100g 4oz each); 3 Tbsps plain flour; 1 egg, well beaten; 85 grams breadcrumb (fresh or bought); 3 Tbsps chopped roasted hazelnut; 1 teaspoon dried thyme; 1 lemon, zest only; 3 Tbsps light olive or sunflower oil; 1 knob butter

Nutty crumb pork steaks

Nutty crumb pork steaks requires around 20 minutes from start to finish. This recipe covers 26% of your daily requirements of vitamins and minerals. This main course has 507 calories, 35g of protein, and 31g of fat per serving. This recipe serves 4. It will be a hit at your valentin day event. Head to the store and pick up lemon zest, sunflower oil, roasted hazelnut, and a few other things to make it today.

Instructions

Beat steaks between two sheets of non-stick baking paper, using a rolling pin, to the thickness of two 1 coins.

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Steak

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Baking Paper

Rolling Pin

Put the flour, eggs and crumbs into 3 shallow bowls.

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All Purpose Flour

Egg

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Bowl

Mix the nuts, thyme and zest into the crumbs, then season.

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Thyme

Nuts

Coat the steaks in the flour, shaking off the excess. Then coat in the egg, and finally the crumbs, Again, shaking off any excess.

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Steak

All Purpose Flour

Egg

Put the steaks on a large plate.

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Steak

Heat the oil in a frying pan until hot. Fry 2 steaks for 2 mins each side until firm and crisp.

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Steak

Cooking Oil

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Frying Pan

Add a little butter for the final few secs to coat. Set aside, and repeat (keep steaks warm in the oven).

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Butter

Steak

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Oven

Serve with salad and lemon wedges.

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Lemon Wedge

Equipment

Ingredients

Servings:

thin pork steaks (about 100g 4oz each)3Tbsps

plain flour 1

egg, well beaten 85grams

breadcrumb (fresh or bought)3Tbsps

chopped roasted hazelnut 1teaspoon

dried thyme 1

lemon, zest only 3Tbsps

light olive or sunflower oil 1knob

butter

Recommended wine: Merlot, Cabernet Sauvignon, Pinot Noir

Steak can be paired with Merlot, Cabernet Sauvignon, and Pinot Noir. After all, beef and red wine are a classic combination. Generally, leaner steaks go well with light or medium-bodied reds, such as pinot noir or merlot, while fattier steaks can handle a bold red, such as cabernet sauvingnon. The Matanzas Creek Alexander Valley Merlot with a 4.3 out of 5 star rating seems like a good match. It costs about 28 dollars per bottle.