Family Friendly

Pork Parmigiana

An easy, oven-baked recipe the whole family will enjoy.

4 x New Zealand pork leg steaks, 2cm thick

Few sprigs fresh basil, leaves and stalks separated, stalks chopped
Olive oil
4 cloves garlic, diced
1 onion, diced
2 cups pasatta or tomato puree
2 cups breadcrumbs
1 tbsp fresh thyme leaves, finely chopped
½ cup grated parmesan
1 cup grated mozzarella
Finely grated zest of 1 lemon
2 eggs, whisked
Salt and pepper
1 tsp sugar
1 cup plain flour

Ingredients

4 x New Zealand pork leg steaks, 2cm thick

Few sprigs fresh basil, leaves and stalks separated, stalks chopped
Olive oil
4 cloves garlic, diced
1 onion, diced
2 cups pasatta or tomato puree
2 cups breadcrumbs
1 tbsp fresh thyme leaves, finely chopped
½ cup grated parmesan
1 cup grated mozzarella
Finely grated zest of 1 lemon
2 eggs, whisked
Salt and pepper
1 tsp sugar
1 cup plain flour

Nutrition

No items found.
01
Make the sauce

Preheat the oven to 180°C

Heat a deep pan or pot to medium heat and sauté the garlic, onion and basil stalks in a little olive oil until soft. Add the tomato puree and sugar, and simmer over low heat for 20 minutes. Season with salt and pepper and set aside.

01
02
Coat the pork

In a large bowl, combine the breadcrumbs with lemon zest, finely chopped thyme and half the grated parmesan.

Lay three plates out on your bench top, and place the flour on one, the whisked eggs on another, and the breadcrumb mixture onto the third.

One by one, dip the New Zealand pork steaks into the flour, then egg and then breadcrumbs, remembering to coat all sides of the pork during each stage.

02
03
Fry the steaks

Heat olive oil in a deep pan over medium-high heat, and fry for 4 minutes on each side until golden brown.

03
04
Bake

Place the NZ pork steaks in a baking dish and spoon over the tomato sauce. Sprinkle over the grated mozzarella, remaining grated parmesan and basil leaves, and bake for 20-25 minutes.

04
05
Serve with dressed rocket salad


05
Learn more about oven-baking
Learn more about Bake

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Family Friendly

Pork Parmigiana

An easy, oven-baked recipe the whole family will enjoy.

40 mins prep | 30 mins cook
Easy
4

4 x New Zealand pork leg steaks, 2cm thick

Few sprigs fresh basil, leaves and stalks separated, stalks chopped
Olive oil
4 cloves garlic, diced
1 onion, diced
2 cups pasatta or tomato puree
2 cups breadcrumbs
1 tbsp fresh thyme leaves, finely chopped
½ cup grated parmesan
1 cup grated mozzarella
Finely grated zest of 1 lemon
2 eggs, whisked
Salt and pepper
1 tsp sugar
1 cup plain flour

01
Make the sauce

Preheat the oven to 180°C

Heat a deep pan or pot to medium heat and sauté the garlic, onion and basil stalks in a little olive oil until soft. Add the tomato puree and sugar, and simmer over low heat for 20 minutes. Season with salt and pepper and set aside.

02
Coat the pork

In a large bowl, combine the breadcrumbs with lemon zest, finely chopped thyme and half the grated parmesan.

Lay three plates out on your bench top, and place the flour on one, the whisked eggs on another, and the breadcrumb mixture onto the third.

One by one, dip the New Zealand pork steaks into the flour, then egg and then breadcrumbs, remembering to coat all sides of the pork during each stage.

03
Fry the steaks

Heat olive oil in a deep pan over medium-high heat, and fry for 4 minutes on each side until golden brown.

04
Bake

Place the NZ pork steaks in a baking dish and spoon over the tomato sauce. Sprinkle over the grated mozzarella, remaining grated parmesan and basil leaves, and bake for 20-25 minutes.

05
Serve with dressed rocket salad