Step 1

Spread the flour on a large plate and season it with half of the salt and pepper.

Step 2

On a separate plate, mix together the breadcrumbs with the remaining salt and pepper.

Step 3

Beat an egg in a shallow bowl.

Step 4

Trim the fat from the pork steaks, if you wish (traditionally, the fat is not trimmed). Using a meat tenderiser or a rolling pin bash each steak flat inside a sturdy zip lock bag or between two sheets of greaseproof paper. They should be about 5mm (1/4 in) thick.

Step 5

Dip the pork escalope in the flour, then dip it in the egg wash, and then coat it in the breadcrumbs.

Step 6

Repeat with the remaining pork steaks.

Step 7

Heat a large non-stick frying pan over a medium heat and melt a knob of butter and a tbsp of oil. Add the pork escalopes (you may need to do this in batches) and cook for about 4–5 minutes on each side or until golden brown all over.