This is a very tasty way of cooking pork loin steaks, however you can use other cuts of pork as well, I have done this recipe with thick slices of pork tenderloin.
Take your pork loin steaks. They need to be quite thin, about quarter of an inch (5mm). If you have thicker steaks, if you put them in the freezer to firm up you will find them much easier to cut into thinner steaks.
You now need to make some breadcrumbs, add some herbs and ground pepper to the breadcrumbs.
In a frying pan add some plain oil, something like sunflower, I used rapeseed oil, and heat up until it takes about thirty seconds to brown a cube of bread.
Take the steaks, coat in plain flour and then dip in beaten egg before covering in breadcrumbs.
Depending on the size of your pan, cook just one or two steaks at a time, otherwise too much in the pan will cool the oil down too much or the steaks will stick together.
Cook for a minute two on each side.
Once cooked, keep in a warm oven until ready to serve.
One of the benefits of cooking pork is that the pork stays really tender, whereas dry frying the steaks can sometimes toughen them up.
I have served this with rice and tomato sauce.
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