Ingredients

pork loin steaks (no bone)

4 tbsp

olive oil

lemon, zested (then lemon wedges to serve)

2 cloves

garlic, crushed

75g

plain flour

eggs, beaten

75-100g

breadcrumbs (use Panko, or whizz up some drier bread in a food processor to make your own)

1 tsp

Salt & Herb Blend for Pork, Beef & Lamb

Small bunch

fresh sage leaves, finely chopped (optional)

Vegetable oil

Method

Place each of the pork steaks in turn between 2 layers of clingfilm (or under a plastic bag) and bash with a rolling pin until they are larger and thinner.
Mix the olive oil with the crushed garlic and lemon zest and place in a dish that will fit all of the pork steaks. Place the steaks into the oil, toss to coat and marinade for a couple of hours in the fridge.
When ready to cook, prepare 3 wide bowls (one containing the flour, one with the beaten egg and one with the breadcrumbs mixed with the salt & herb blend and sage).
To prepare the schnitzels, take each pork steak in turn out of the marinade and place in the flour (turn over to coat both sides); then coat in the egg and then finally coat in the breadcrumb mixture, pressing it on to make sure you have a good covering.
Heat 4-6 tbsp vegetable oil in a frying pan and when hot, fry 2 of the steaks for 3-5 minutes until golden brown. Flip over and cook for a further 3-5 minutes until cooked through.
Place in a warm oven to rest while you cook the other two steaks (or use two pans at the same time).
Cut the lemon that you used for the zest into 4 wedges and serve with the schnitzels.