When you fancy something a bit different, this tasty recipe makes an excellent mid-week meal.
Ingredients
8 pork sizzle steaks
700g peeled, roughly chopped Sebago potatoes
1tbsp basil pesto
11/2cups panko breadcrumbs
300g peeled, cored and roughly chopped Granny Smith apples
50g softened butter
½ cup milk
1/3 cup extra virgin olive oil
1/3 cup plain flour
1 egg
Zest from 1 lemon
300g trimmed green beans
Instructions
- Mix butter and pesto together in a small bowl and set aside.
- Put apple and potatoes in a large saucepan and cover with water. Bring to the boil over high heat. Reduce to medium-high heat and boil for 15 minutes or until tender. Drain and mash until smooth before adding milk. Mix together and season to taste. Cover to keep warm.
- Put flour on a plate and mix the egg in a shallow bowl with a tablespoon of water. Put breadcrumbs on another plate. Coat one steak with flour, dip in the egg mix before coating with breadcrumbs. Set aside and repeat with remaining steaks.
- Heat the oil in a large fry pan over medium-high heat and cook steaks for 2 minutes each side or until just cooked and golden. Place on paper towel to drain.
- Cook the green beans in boiling water for a minute or two until just tender. Drain, season and mix with lemon zest. Serve with steaks, pesto butter and mash.
Serves 4
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