Pork steaks with an almond, flaxseed & parmesan crumb

Almond, flaxseed, sage & parmesan crumb

-serves 4

I used this for pork scotch steaks, but you can use any meat like chicken, beef etc. For fish I would use some dill instead of sage. For chicken I would use rosemary, basil or thyme instead of sage. You can use your own choice of nuts, and use can use chia or sesame seeds in lieu of the flaxseeds. This is a dish which is using the usual method of flour, then egg, then crumb mix. 

Ingredients

 

2 T rice flour or similar

Salt and pepper

1 egg

1T Dijon mustard

1 T water

Crumb mix

¼ cup almonds

¼ cup flaxseeds

30g parmesan cheese

2 teaspoons dried sage

Salt and pepper

Method

Put crumb ingredients in food processor until it resembles breadcrumbs

Mix rice flour, salt and pepper together

Mix egg, water and Dijon mustard together

Put your meat in the flour mix, shake off excess then dip in the egg mix. Let the drips fall off then put in crumb mix, pat crumbs all over then put meat on another plate. Continue with all the meat. Will be enough for about 500g meat. Put in fridge for at a few minutes to let the crumb set. Depending on what meat you use will depend on how long to cook it. Cook in some bacon grease, lard or butter on low if you are using a thick cut like pork scotch fillet (2cm thick) a little higher heat for fish. Keep an eye on your meat as you do not want to burn the crumb before the meat is cooked.