Crisp Sage and Parmesan Pork

• 4 (6 ounce) pork loin steaks, trimmed
• 2 slices white bread
• handful sage leaf
• 1 ounce parmesan cheese, grated
• black pepper
• 1 egg, beaten
• 1 tablespoon oil

1. Lay the pork steaks between two sheets of cling film and bash them with a rolling pin until approximately 1 cm thick.
2. Whiz the bread in a food processor to make bread crumbs.
3. Add the sage leaves; pulse a few times to roughly chop the leaves.
4. Mix in the grated parmesan.
5. Pour onto a large plate; season with black pepper.
6. One by one, dip the steaks into the beaten egg, allowing the excess to drip off.
7. Press steaks into the bread crumb mixture on both sides.
8. Heat the oil in a large non stick frying pan.
9. Fry the steaks for 3 to 4 minutes on each side until cooked through.

pork loin, white bread, handful sage, parmesan cheese, black pepper, egg, oil

Taken from www.food.com/recipe/crisp-sage-and-parmesan-pork-354141 (may not work)