- 4 thin pork steak (about 100g/4oz each)
- 3-4 tbsp plain flour
- 1 egg, well beaten
The ultimate convenience food, eggs are powerhouses of nutrition, packed with protein and a…
- 85g breadcrumb (fresh or bought)
- 3 tbsp chopped roasted hazelnut
Grown in Europe and the US, hazelnuts are encased in a smooth, hard brown shell but are most…
- 1 tsp dried thyme
This popular herb grows in Europe, especially the Mediterranean, and is a member of the mint…
- 1 lemon, zest only
Oval in shape, with a pronouced bulge on one end, lemons are one of the most versatile fruits…
- 3 tbsp light olive or sunflower oil
A variety of oils can be used for baking. Sunflower is the one we use most often at Good Food as…
- 1 knob of butter
Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…
Beat steaks between two sheets of non-stick baking paper, using a rolling pin, to the thickness of two £1 coins. Put the flour, eggs and crumbs into 3 shallow bowls. Mix the nuts, thyme and zest into the crumbs, then season.
Coat the steaks in the flour, shaking off the excess. Then coat in the egg, and finally the crumbs, Again, shaking off any excess. Put the steaks on a large plate.
Heat the oil in a frying pan until hot. Fry 2 steaks for 2 mins each side until firm and crisp. Add a little butter for the final few secs to coat. Set aside, and repeat (keep steaks warm in the oven). Serve with salad and lemon wedges.
For fresh crumbs, cut the crusts off white bread and blitz in a food processor. For dried crumbs, lay crustless white bread directly onto oven shelves and heat on low for around 2-3 hrs until brittle. If you want a more golden colour then heat at 150C/fan 130C/gas 2. Place the bread in a thick food bag, seal and bash with a rolling pin. Larger amounts can be whizzed in a food processor.
A crispier coating
Dip thin-cut fillets or bite-sized pieces first in flour, then in beaten egg and finally in breadcrumbs. Doing this a stage at a time means you won’t get clumpy crumbs. Fresh breadcrumbs give a lighter coating, dried crumbs (or raspings) are more crunchy. Many restaurant chefs use the Panko style – light, crisp Japanese crumbs.