Save to your scrapbook
Pork Steaks With A Tomato And Parmigiano Reggiano Crust
This will be saved to your scrapbook
You can also add it to one of your existing cookbooks
Tomato pesto and Parmigiano Reggiano add extra flavour to these tender pork steaks, served with crushed new potatoes and peas.
You could use the pesto coating on different cuts of meat, such as chicken breasts or organic pork fillet, tenderised using a rolling pin.
Refreshing white wine contrasts well with the tomato pesto in this dish.
Typical values per serving:
This recipe was first published in September 2007.