- Lightly beat the pork steaks with a meat hammer until they are about half of their original thickness.
- Put the seasoned flour, beaten eggs and breadcrumbs mixed with the parmesan into three separate bowls. Dip a steak into the flour and pat off the excess. Then dip it into the egg, then into the breadcrumb/parmesan. Do this with each steak.
- Preheat the grill to setting 5. Once heated, brush with a little oil and place the fritters onto the plate. Cook each side for about 10 minutes or until the juices run clear.
- To make the chilli crème fraiche, mix the crème fraiche, chilli powder, lemon and seasoning together in a bowl.
Tom’s Tip: For a fresh and light lunch serve with our potato salad.