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


4 people


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:

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


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

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


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.


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

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

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