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.
140g (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
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.
I have been making this potato salad for many years and it has now become a great family favourite.Cubed cooked potatoes and quartered boiled eggs are added to a seasoned mayonnaise which also incorporates diced celery, sliced green onions, and chopped parsley. It is a great addition to any salad or as an accompaniment to cold meats.