Prep 20 mins
Cook 10 mins
This is fun to make for students, and great with fried potatoes. I like it for teenagers and latecomers as it's tasty, keeps OK & just needs heating up. A student friend likes cooking it also; because, he says "it doesn't look like I'm really cooking and it doesn't need any washing up after preparing it!"
- 2 pork steaks
- cooking oil
- 3 cups breadcrumbs
- 3 -4 tablespoons dried herbs (basil, marjoram, oregano and thyme)
- 1⁄4 teaspoon salt
- 1⁄4 teaspoon white pepper
- 1⁄4 teaspoon black pepper
- 1 egg, beaten
- 1⁄2 cup milk
- Buy a bag of ready-made breadcrumbs, (or make them by putting slices of toast or crusty rolls into a blender.)
- Add oil to a frying pan and put on a medium heat.
- Take two shallow disposable plates. Pour milk into one plate.
- Break the egg into the other tray, stir the egg to mix it up & sprinkle it lightly with salt and pepper.
- Take a kitchen scissors, and cut the pork steaks up into bite-sized pieces.
- Half-fill a large sandwich bag with breadcrumbs.
- Add half of the mixed herbs, salt, pepper, and shake to mix.
- Take a fork and dip each piece into the milk tray to coat it with milk.
- Then dip it in the egg tray.
- Drop each coated piece into the sandwich bag of seasoned breadcrumbs.
- Repeat until bag is three-quarters-full, then shake the bag around to coat the pieces in crumbs.
- Fry the pieces on both sides.
- Keep doing this (from step 6), and refilling the bag, until you have fried up all the pieces of pork.
- Throw out the plates and the bag and enjoy!
- This is good served with fried potatoes. (But you need two frying pans to do both at once.) It's also good with sweetcorn.
Made these with french fries today for lunch. My two girls LOVED them!!!! And it's difficult to get them to eat meat. I ended up using italian breadcrumbs to make it even easier and served with BBQ and ketchip to dip! Thanks for the idea; I would never think to make "mini" porkchops.