Pork Loin Steaks With Tagliatelle - cooking recipe

Ingredients

11 oz tagliatelle
2 None eggs
2 sprigs fresh flat-leaf parsley, finely chopped, plus extra for garnish
1/2 cup Parmesan cheese, grated
4 tbsp oil
4 - 1/4 lb pork loin steaks, halved and pounded
2 tbsp all-purpose flour
1 None red bell pepper, deseeded and cut into thin strips
1 None small zucchini, cut into thin strips
1 clove garlic, peeled and finely chopped
1/4 lb frozen peas
1 cup heavy cream

Preparation

Cook the pasta in boiling salted water according to the package instructions. Drain.
For the pork steaks, beat the eggs and chopped parsley. Stir in the Parmesan cheese. Heat 3 tbsp oil in a large skillet. Season the pork steaks then dredge in the flour, tap off the excess then coat with the egg mixture and immediately place in the pan. Sear over medium heat for 4 mins, turning, until golden brown. Remove from the pan and keep warm.
In a separate pan, heat 1 tbsp oil and saute the bell pepper for 2 mins. Add the zucchini, garlic and peas and saute for 2 mins. Stir in the cream, season and simmer for 3 mins. Add the pasta and warm through. Transfer to serving plates, add the pork and garnish with parsley.