Pistachio-topped pork steaks

Pistachio-topped pork steaks

Total: 35 Min. | Active: 20 Min.
lactose-free, gluten-free
Nutritional value / people: 441 kcal
, Fat: 30 g
, Carbohydrate: 5 g
, Protein: 54 g

Ingredients

4 people

Hint:


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center
kochen@bettbossi.ch

1.

1tbsp peanut oil
4 pork steaks
½tsp salt
a little pepper

2.

1 lime
2 garlic cloves
100g unsalted, shelled pistachios
1bunch flat-leaf parsley
1 fresh egg white
¼tsp salt
a little pepper
1tbsp olive oil
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How it's done

1.

Heat the oil in a frying pan, brown the steaks for approx. 2 mins. each side, remove, season, transfer to an oven tray.

2.

Rinse the lime in hot water, grate the zest and squeeze out the juice. Crush the garlic, finely chop the pistachios, combine everything with the egg white, season. Spread the mixture over the steaks, press down well, drizzle with olive oil.

3.

Oven bake for approx. 15 mins. in the top half of an oven preheated to 180°C.

Good to know
Serve with: potatoes and a salad.
Tip: replace the pork steaks with veal steaks.

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