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15 minutes
5 minutes
20 minutes
- 4 pork butterfly loin steaks
- 125.00 ml plain flour
- 375.00 ml fresh white breadcrumbs (see note)
- Vegetable oil, for cooking
- Whole egg mayonnaise, to serve
- With precision, slice each steak in half horizontally to create 2 thin steaks. Set up three shallow dishes with flour, eggs, and breadcrumbs. Cover each pork steak in flour, dip in egg, then coat with breadcrumbs, pressing gently to ensure a full crust.
- Fill a saucepan one-third full with oil and heat over medium-high heat until a small piece of bread sizzles when dropped in. Cook pork in batches of 2 for 2 to 3 minutes until golden. Drain on paper towels and serve with mayonnaise immediately.
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