Crispy parmesan pork steaks with roast summer vegetables
Serves: 2
Prep time: 30 minsTotal time: 
Recipe photograph by Mike Sim
Crispy parmesan pork steaks with roast summer vegetables
Parmesan replaces flour in the dredging process for these golden, crispy chops, creating a deliciously cheesy coating
Serves: 2
Prep time: 30 minsTotal time: 
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Nutritional information (per serving)
Calories
682Kcal
Fat
44gr
Saturates
13gr
Carbs
26gr
Sugars
10gr
Fibre
4gr
Protein
46gr
Salt
0.8gr
Nadine Brown
When Nadine isn't busy developing delicious recipes and using her experience as a health food editor to create healthy treats, she's munching and reviewing her way around her beloved home town of Tottenham. Find out what she's cooking and eating on Instagram @n0sh.17
See more of Nadine Brown’s recipes
Nadine Brown
When Nadine isn't busy developing delicious recipes and using her experience as a health food editor to create healthy treats, she's munching and reviewing her way around her beloved home town of Tottenham. Find out what she's cooking and eating on Instagram @n0sh.17
See more of Nadine Brown’s recipes
Ingredients
- 1 courgette, diced
- 1 red pepper, diced
- 1 red onion, sliced into thin wedges
- 3½ tbsp olive oil
- ½ tsp dried Italian mixed herbs
- 40g panko breadcrumbs
- 30g parmesan, grated
- 1 medium egg
- 2 pork loin steaks
- 10g fresh basil leaves, finely chopped
- 2 garlic cloves, finely crushed
- juice of ½ a lemon
- ¼ tsp Dijon mustard
Step by step
Get Ahead
Save time by using a pack of ready-prepared vegetables, such as Inspired to Cook chargrilled Mediterranean vegetables.
- Preheat the oven to 200°C, fan 180°C, gas 6. Put the vegetables in a large baking tray and toss with ½ tablespoon of oil, the dried herbs and plenty of seasoning. Roast for 30 minutes, stirring halfway through.
- Meanwhile, combine the panko breadcrumbs with half the parmesan in a shallow bowl. Put the remaining parmesan in another shallow bowl and lightly whisk the egg in a third bowl. Season the pork steaks well, then dredge in the plain parmesan, followed by the egg, and lastly press into the breadcrumb mixture to coat well.
- Heat 2 tablespoons of the oil in an ovenproof frying pan over a medium-high heat. Cook the pork steaks for 1-2 minutes on each side, until golden. Transfer the pan to the oven and roast alongside the vegetables for the final 15 minutes, then leave to rest for 5 minutes.
- Meanwhile, make the dressing: in a bowl, combine the basil, garlic, lemon juice, mustard and ½ tablespoon of water. Slowly drizzle in the remaining oil, whisking, until combined. Season to taste.
- Toss the roasted vegetables with 1 tablespoon of the dressing, then divide between plates. Serve the crispy pork steaks alongside and drizzle over the remaining dressing.
