eCook Meal
Italian-style Cheese Crusted Pork
with roasted long stem broccoli & crispy sage
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.
Serving guide
Choose your portion size.
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.
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.
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.
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.
Budget
What this meal costs at Woolies.
Estimated Woolies cost
R170.64
for 4 servings · R42.66 per serving
Pro-rated from each product's pack size. Effectively used; not the full pack price.
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Baby Potatoes needs 800 gBaby Potatoes 700 g 700 g at R24.99 · 1.14× packR28.56
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Green Leaves needs 80 gWhole Spinach 350 g 350 g at R19.99 · 23% of packR4.57
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Sun-dried Tomatoes needs 80 gBulk Salad Tomatoes 1.5 kg 1.5 kg at R49.99 · 5% of packR2.67
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Pork Fillet needs 600 gPork Bones Avg 800 g 800 g at R51.99 · 75% of packR38.99
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Flaked Almonds needs 40 gEveryday Raw Almonds 1 kg 1 kg at R231.99 · 4% of packR9.28
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Lemons needs 2Lemon 3 in 1 Thin Bleach 750 ml R19.99 · whole pack (size can't be divided)R19.99
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Italian-style Hard Cheese needs 200 gPlant Powered™ Dairy Free Hard Cheese 260 g 260 g at R69.99 · 77% of packR53.84
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Fresh Sage needs 15 gRosemary and Sage Grind 60 g 60 g at R50.99 · 25% of packR12.75
Not in the Woolies basket — source these elsewhere:
- Long Stem Broccoli
- Panko Breadcrumbs
- Cake Flour
Shopping
Matching Woolies ingredients.
Woolies Products in this dish
Frequently Asked Questions
What is the preparation time for Italian-style Cheese Crusted Pork?
The preparation time for Italian-style Cheese Crusted Pork with roasted long stem broccoli & crispy sage is between 15 and 30 minutes.
What is the total time required to make Italian-style Cheese Crusted Pork with roasted long stem broccoli & crispy sage?
The total time required to make Italian-style Cheese Crusted Pork with roasted long stem broccoli & crispy sage is between 40 and 55 minutes.
How many servings does Italian-style Cheese Crusted Pork provide?
4 servings
What are the main ingredients in Italian-style Cheese Crusted Pork?
Almonds, Baby Potato, Cake Flour, Fresh Sage, Grated Italian-style Hard Cheese, Green Leaves, Lemon, Long Stem Broccoli, Panko Breadcrumb, Pork Fillet, Tomato
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?
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. 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. 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. 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. 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. 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.
What should be prepared from my kitchen to make Italian-style Cheese Crusted Pork?
Almonds, Baby Potato, Cake Flour, Fresh Sage, Grated Italian-style Hard Cheese, Green Leaves, Lemon, Long Stem Broccoli, Panko Breadcrumb, Pork Fillet, Tomato
How many calories does Italian-style Cheese Crusted Pork have?
843 calories
How much fat content does Italian-style Cheese Crusted Pork have?
grams