Panko-Crumbed Pork Loin Steaks with Tallarines Verdes

This is one of our team's favourite weeknight dinners. Our Pork loin steaks are flattened, crumbed in panko and shallow-fried until golden. They're served with tallarines verdes, a Peruvian green pasta made with basil, spinach and a little cheese, blended into a creamy sauce. It's quicker than it looks and a good way to make a 600g pack of Pork loin steaks feed four.

Serves: 4 · Prep: 15 minutes · Cook: 20 minutes

Ingredients

For the pork

• 1 pack Pork loin steaks (4 x 150g)
• ½ cup plain flour
• 2 eggs, beaten
• 2 cups panko breadcrumbs
• Salt and cracked black pepper
• Vegetable or rice bran oil, for shallow frying
• Lemon wedges, to serve

For the tallarines verdes

• 400g fettuccine or linguine
• 1 large bunch basil, leaves picked (about 2 cups)
• 2 cups baby spinach
• 100g feta or queso fresco
• ½ cup evaporated milk (or regular milk)
• ½ small onion, roughly chopped
• 1 garlic clove
• 2 tablespoons olive oil
• A handful of grated parmesan, optional

Method

1. Make the green sauce

Heat the olive oil in a small pan and gently cook the onion and garlic for 3 to 4 minutes until soft. Put them in a blender with the basil, spinach, feta and milk, and blend until smooth. Season with salt and pepper. It should be thick but pourable; add a splash more milk if needed.

2. Flatten and season the pork

Put the steaks between two sheets of baking paper and flatten them with a meat mallet or rolling pin to about 5mm thick. Trim any thick fat from the edges, then season both sides with salt and pepper.

3. Crumb

Set up three shallow bowls: flour, beaten egg, then panko. Dust each steak in flour, dip it in egg, then press it firmly into the panko so both sides are well coated.

4. Cook the pasta

Cook the pasta in a large pot of well-salted boiling water until al dente. Keep a cup of the pasta water before draining.

5. Fry the pork

While the pasta cooks, heat about 1cm of oil in a large frying pan over medium-high heat. Fry the steaks two at a time for 2 to 3 minutes a side, until deep golden and cooked through (70°C in the thickest part). Drain on paper towel and sprinkle with a little salt.

6. Bring it together

Toss the drained pasta with the green sauce over low heat, adding a little pasta water to make it glossy. Add parmesan if you like. Serve each steak with a pile of tallarines verdes and a lemon wedge.

Tips

• Flatten evenly. Thin, even steaks cook quickly and stay juicy while the crumb turns golden.
• Press the crumbs on. A firm press stops the coating falling off in the pan.
• Don't crowd the pan. Too many steaks at once drops the oil temperature and makes the crumb soggy.
• Make it ahead. The green sauce keeps in the fridge for 2 days.

Questions

What are tallarines verdes?

Tallarines verdes means "green noodles". It's a Peruvian pasta dish with a creamy sauce of basil, spinach and fresh cheese, a bit like a milder, creamier pesto. It's often served with a steak or a crumbed cutlet.

Can I use chicken instead of pork?

Yes. Flattened Chicken breast works the same way and takes about the same time to cook.

Can I bake the crumbed pork instead of frying it?

Yes. Spray the crumbed steaks with oil and bake on a lined tray at 220°C for 12 to 15 minutes, turning once. The crumb won't be quite as crisp as pan-fried.

Delivered ready to cook

Every order arrives in biodegradable bamboo trays, prepared by our butchers and delivered within 2 hours across Melbourne.

More dinner ideas in our recipes and cooking guides, or see our butcher delivery across Melbourne.

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