INGREDIENTS
1 tablespoon basil pesto.
50g butter, softened.
700g sebago potatoes, peeled, roughly chopped.
300g Granny Smith apples, peeled, cored, roughly chopped.
1/3 cup milk.
1/3 cup plain flour.
1 egg.
1 1/2 cups panko breadcrumbs.
8 (500g total) pork sizzle steaks.
1/3 cup extra virgin olive oil.
300g green beans, trimmed.
Zest of 1 lemon.
METHOD
1. Combine pesto and butter in a small bowl. Set aside until required.
2. Place potato and apple in a large saucepan. Cover with cold water. Bring to the boil over high heat. Reduce heat to medium-high. Boil for 15 minutes or until tender. Drain well. Return to pan. Mash until smooth. Add milk. Season with salt and pepper. Mix well to combine. Cover to keep warm.
3. Place the flour on a plate. Whisk egg with a tablespoon water in a shallow bowl. Place breadcrumbs on a plate. Working with one steak at a time, coat in flour, shaking off excess. Dip in egg mixture, then coat in breadcrumbs, pressing to secure. Place on a plate.
4. Heat oil in a large frying pan over medium-high heat. Cook steaks for two minutes each side or until golden and just cooked through. Transfer to paper towel to drain.
5. Meanwhile, cook beans in a saucepan of boiling water for one minute or until bright green and just tender. Drain well. Toss with lemon zest. Season. Serve steak with mash, beans and pesto butter.