What are the main ingredients in Italian-style Cheese Crusted Pork?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Egg/s, Paper Towel, Butter

What is the nutritional information of Italian-style Cheese Crusted Pork?

Calories: 843, Carbs: 81 grams, Fat: grams, Protein: 65.2 grams, Sugar: 12.1 grams, Salt: 29 grams

How do I prepare Italian-style Cheese Crusted Pork?

GET GOING: Preheat the oven to 200°C. Spread out the halved baby potatoes on a roasting tray in a single layer. Coat in oil and seasoning. Roast in the hot oven for 25-30 minutes. In a bowl, toss the broccoli with a drizzle of oil and seasoning and set aside. Place the flaked almonds in a pan over a medium heat. Toast for 3-5 minutes until golden brown, shifting regularly. Remove from the pan and set aside. FINISH THE ROAST: When the potatoes reach the halfway mark, give the tray a shift. Add the dressed broccoli to the other side of the tray. Roast for the remaining time until the potatoes are soft and the broccoli is starting to char. TOSS: In a bowl, combine the rinsed green leaves, the toasted almonds, the sliced sun-dried tomatoes, the cheese ribbons, a squeeze of lemon juice, a drizzle of oil, and seasoning. SAGE BUTTER: Wipe down the pan with a paper towel and place over a medium heat with 60g of butter. Once foaming, fry the dried sage leaves for 1 minute per side until crispy. (To make this easier, use tongs if you have them!) On completion, drain the leaves on paper towel. Remove the pan of sage-infused butter from the heat and set aside for serving. LET’S EAT!: Plate up the crispy cheese-crusted pork drizzled with the sage butter. Scatter over the crispy sage leaves and side with the roasted veg & salad. Serve any remaining lemon wedges on the side. CRUMB COATING: Pat the fillets dry with paper towel and season. In a shallow dish, whisk 1 egg with 1 tsp of water. Prepare 2 more shallow dishes; one containing the flour and the other containing a mixture of the breadcrumbs, seasoning, and ½ the grated cheese. Coat the fillets in the flour first, then in the egg, and lastly in the crumb. FRY UP: Return the pan to a medium-high heat with enough oil to cover the base. When hot, add the fillets and fry for 3-4 minutes until golden. Remove from the pan and place on the roasting tray with the potatoes or on a separate tray. Roast in the hot oven for 7-10 minutes until cooked through. Remove from the oven and set aside to rest for 5 minutes. Sprinkle the remaining grated cheese over the roasted potatoes.

What should be prepared from my kitchen to make Italian-style Cheese Crusted Pork?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Egg/s, Paper Towel, Butter

Italian-style Cheese Crusted Pork

Pork fillet crusted in Italian-style hard cheese and panko breadcrumbs. Served with roasted long stem broccoli, baby potatoes and a sun-dried tomato & flaked almond salad. Finished off with a drizzle of sage butter and a squeeze of lemon.

Italian-style Cheese Crusted Pork

with roasted long stem broccoli & crispy sage

Hands on Time: 15 - 30 minutes

Overall Time: 40 - 55 minutes

Download the Recipe for 2

Ingredients:

Baby Potatoes
Cake Flour
Flaked Almonds
Fresh Sage
Green Leaves
Italian-style Hard Cheese
Lemon
Lemons
Long Stem Broccoli
Panko Breadcrumbs
Pork Fillet
Sun-Dried Tomatoes

From your kitchen:

Oil (cooking, olive or coconut)
Salt & Pepper
Water
Egg/s
Paper Towel
Butter

Photo of Italian-style Cheese Crusted Pork

Serves 1

GET GOING
Preheat the oven to 200°C. Spread out the halved baby potatoes on a roasting tray in a single layer. Coat in oil and seasoning. Roast in the hot oven for 25-30 minutes. In a bowl, toss the broccoli with a drizzle of oil and seasoning and set aside. Place the flaked almonds in a pan over a medium heat. Toast for 3-5 minutes until golden brown, shifting regularly. Remove from the pan and set aside.
CRUMB COATING
Pat the fillet dry with paper towel and season. In a shallow dish, whisk 1 egg with 1 tsp of water. Prepare 2 more shallow dishes; one containing the flour and the other containing a mixture of the breadcrumbs, seasoning, and ½ the grated cheese. Coat the fillet in the flour first, then in the egg, and lastly in the crumb.
FINISH THE ROAST
When the potatoes reach the halfway mark, give the tray a shift. Add the dressed broccoli to the other side of the tray. Roast for the remaining time until the potatoes are soft and the broccoli is starting to char.
FRY UP
Return the pan to a medium-high heat with enough oil to cover the base. When hot, add the fillet and fry for 3-4 minutes until golden. Remove from the pan and place on the roasting tray with the potatoes or on a separate tray. Roast in the hot oven for 7-10 minutes until cooked through. Remove from the oven and set aside to rest for 5 minutes. Sprinkle the remaining grated cheese over the roasted potatoes.
SAGE BUTTER
Wipe down the pan with a paper towel and place over a medium heat with 30g of butter. Once foaming, fry the dried sage leaves for 1 minute per side until crispy. (To make this easier, use tongs if you have them!) On completion, drain the leaves on paper towel. Remove the pan of sage-infused butter from the heat and set aside for serving.
TOSS
In a bowl, combine the rinsed green leaves, the toasted almonds, the sliced sun-dried tomatoes, the cheese ribbons, a squeeze of lemon juice, a drizzle of oil, and seasoning.
LET’S EAT!
Plate up the crispy cheese-crusted pork drizzled with the sage butter. Scatter over the crispy sage leaves and side with the roasted veg & salad. Serve any remaining lemon wedges on the side.

Baby Potatoes - 200g
Long Stem Broccoli - 100g
Flaked Almonds - 10g
Pork Fillet - 150g
Cake Flour - 20ml
Panko Breadcrumbs - 40ml
Italian-style Hard Cheese - 50g
Fresh Sage - 4g
Green Leaves - 20g
Sun-dried Tomatoes - 20g
Lemon - 1

Download the Recipe

Serves 2

GET GOING
Preheat the oven to 200°C. Spread out the halved baby potatoes on a roasting tray in a single layer. Coat in oil and seasoning. Roast in the hot oven for 25-30 minutes. In a bowl, toss the broccoli with a drizzle of oil and seasoning and set aside. Place the flaked almonds in a pan over a medium heat. Toast for 3-5 minutes until golden brown, shifting regularly. Remove from the pan and set aside.
CRUMB COATING
Pat the fillets dry with paper towel and season. In a shallow dish, whisk 1 egg with 1 tsp of water. Prepare 2 more shallow dishes; one containing the flour and the other containing a mixture of the breadcrumbs, seasoning, and ½ the grated cheese. Coat the fillets in the flour first, then in the egg, and lastly in the crumb.
FINISH THE ROAST
When the potatoes reach the halfway mark, give the tray a shift. Add the dressed broccoli to the other side of the tray. Roast for the remaining time until the potatoes are soft and the broccoli is starting to char.
FRY UP
Return the pan to a medium-high heat with enough oil to cover the base. When hot, add the fillets and fry for 3-4 minutes until golden. Remove from the pan and place on the roasting tray with the potatoes or on a separate tray. Roast in the hot oven for 7-10 minutes until cooked through. Remove from the oven and set aside to rest for 5 minutes. Sprinkle the remaining grated cheese over the roasted potatoes.
SAGE BUTTER
Wipe down the pan with a paper towel and place over a medium heat with 60g of butter. Once foaming, fry the dried sage leaves for 1 minute per side until crispy. (To make this easier, use tongs if you have them!) On completion, drain the leaves on paper towel. Remove the pan of sage-infused butter from the heat and set aside for serving.
TOSS
In a bowl, combine the rinsed green leaves, the toasted almonds, the sliced sun-dried tomatoes, the cheese ribbons, a squeeze of lemon juice, a drizzle of oil, and seasoning.
LET’S EAT!
Plate up the crispy cheese-crusted pork drizzled with the sage butter. Scatter over the crispy sage leaves and side with the roasted veg & salad. Serve any remaining lemon wedges on the side.

Baby Potatoes - 400g
Long Stem Broccoli - 200g
Flaked Almonds - 20g
Pork Fillet - 300g
Cake Flour - 40ml
Panko Breadcrumbs - 80ml
Italian-style Hard Cheese - 100g
Fresh Sage - 8g
Green Leaves - 40g
Sun-dried Tomatoes - 40g
Lemon - 1

Download the Recipe

Serves 3

GET GOING
Preheat the oven to 200°C. Spread out the halved baby potatoes on a roasting tray in a single layer. Coat in oil and seasoning. Roast in the hot oven for 30-35 minutes. Place the broccoli on a separate roasting tray. Coat in oil and seasoning and set aside. Place the flaked almonds in a pan over a medium heat. Toast for 3-5 minutes until golden brown, shifting regularly. Remove from the pan and set aside.
CRUMB COATING
Pat the fillets dry with paper towel and season. In a shallow dish, whisk 2 eggs with 2 tsp of water. Prepare 2 more shallow dishes; one containing the flour and the other containing a mixture of the breadcrumbs, seasoning, and ½ the grated cheese. Coat the fillets in the flour first, then in the egg, and lastly in the crumb.
FINISH THE ROAST
When the potatoes reach the halfway mark, give the tray a shift. Pop the tray of broccoli in the hot oven. Roast for the remaining time until the potatoes are soft and the broccoli is starting to char.
FRY UP
Return the pan to a medium-high heat with enough oil to cover the base. When hot, add the fillets and fry for 3-4 minutes until golden. Remove from the pan and place on the roasting tray with the potatoes or on a separate tray. Roast in the hot oven for 10-12 minutes until cooked through. Remove from the oven and set aside to rest for 5 minutes. Sprinkle the remaining grated cheese over the roasted potatoes.
SAGE BUTTER
Wipe down the pan with a paper towel and place over a medium heat with 90g of butter. Once foaming, fry the dried sage leaves for 1 minute per side until crispy. (To make this easier, use tongs if you have them!) On completion, drain the leaves on paper towel. Remove the pan of sage-infused butter from the heat and set aside for serving.
TOSS
In a bowl, combine the rinsed green leaves, the toasted almonds, the sliced sun-dried tomatoes, the cheese ribbons, a squeeze of lemon juice, a drizzle of oil, and seasoning.
LET’S EAT!
Plate up the crispy cheese-crusted pork drizzled with the sage butter. Scatter over the crispy sage leaves and side with the roasted veg & salad. Serve any remaining lemon wedges on the side.

Baby Potatoes - 600g
Long Stem Broccoli - 300g
Flaked Almonds - 30g
Pork Fillet - 450g
Cake Flour - 60ml
Panko Breadcrumbs - 125ml
Italian-style Hard Cheese - 150g
Fresh Sage - 12g
Green Leaves - 60g
Sun-dried Tomatoes - 60g
Lemons - 2

Download the Recipe

Serves 4

GET GOING
Preheat the oven to 200°C. Spread out the halved baby potatoes on a roasting tray in a single layer. Coat in oil and seasoning. Roast in the hot oven for 30-35 minutes. Place the broccoli on a separate roasting tray. Coat in oil and seasoning and set aside. Place the flaked almonds in a pan over a medium heat. Toast for 3-5 minutes until golden brown, shifting regularly. Remove from the pan and set aside.
CRUMB COATING
Pat the fillets dry with paper towel and season. In a shallow dish, whisk 2 eggs with 2 tsp of water. Prepare 2 more shallow dishes; one containing the flour and the other containing a mixture of the breadcrumbs, seasoning, and ½ the grated cheese. Coat the fillets in the flour first, then in the egg, and lastly in the crumb.
FINISH THE ROAST
When the potatoes reach the halfway mark, give the tray a shift. Pop the tray of broccoli in the hot oven. Roast for the remaining time until the potatoes are soft and the broccoli is starting to char.
FRY UP
Return the pan to a medium-high heat with enough oil to cover the base. When hot, add the fillets and fry for 3-4 minutes until golden. Remove from the pan and place on the roasting tray with the potatoes or on a separate tray. Roast in the hot oven for 10-12 minutes until cooked through. Remove from the oven and set aside to rest for 5 minutes. Sprinkle the remaining grated cheese over the roasted potatoes.
SAGE BUTTER
Wipe down the pan with a paper towel and place over a medium heat with 120g of butter. Once foaming, fry the dried sage leaves for 1 minute per side until crispy. (To make this easier, use tongs if you have them!) On completion, drain the leaves on paper towel. Remove the pan of sage-infused butter from the heat and set aside for serving.
TOSS
In a bowl, combine the rinsed green leaves, the toasted almonds, the sliced sun-dried tomatoes, the cheese ribbons, a squeeze of lemon juice, a drizzle of oil, and seasoning.
LET’S EAT!
Plate up the crispy cheese-crusted pork drizzled with the sage butter. Scatter over the crispy sage leaves and side with the roasted veg & salad. Serve any remaining lemon wedges on the side.