Oh so quick and just perfect for a summer’s supper. Breaded pork tenderloin that has been flattened to produce thin steaks are quickly sautéed. Serve with a lemon wedge to squeeze over and a mixed green salad on the side.
- Preparation time: 20 minutes
- Cooking time: 10 minutes
- 450 g (1 lb) pork tenderloin/fillet, cut into four
- 28 g (1 oz) flour, seasoned (2½ tbsp)
- 1 egg
- 140 g (5 oz) fresh white breadcrumbs (3 cups, or about 6 slices of bread with crusts)
- 2 tbsp oil, not olive oil
- 1 lemon, cut into wedges
- To serve
- A green salad
- Lay one portion of pork on a board, cover with cling film/wrap and, using a rolling pin, gently bash the pork to flatten to an even thickness about 1.25cm (½ inch). Peel away the cling film/wrap and transfer the pork to a plate. Repeat with the remaining three portions of pork.
- Spread the flour on one plate, beat the egg in a shallow bowl, and then spread the breadcrumbs on a second plate.
- Pat dry the pieces of pork and then coat each one first in flour, gently shaking off any excess. Then dip in the egg and finally coat with the breadcrumbs.
- Heat the oil in a large frying pan/skillet and add the pork steaks. Fry over a medium to low heat for 5 minutes. Turn and fry the other side for a further 5 minutes until golden and the pork is cooked through.
- Serve with the lemon wedges and green salad.