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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.
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