Crumbed pork steaks with pineapple lime and chilli mojo
From aussie_meat_pie 15 years ago
- 60 minutes to make
- Serves 4
This recipe is by Kathleen Gandy
Ingredients
- 4 (600gm) pork leg steaks shopping list
- For dusting: Plain flour, seasoned to taste shopping list
- 2 eggs, lightly beaten with 1 tbsp milk shopping list
- 140 gm (2 cups) breadcrumbs, made from day-old bread shopping list
- 1 lime rind, finely grated shopping list
- 20 gm butter shopping list
- For shallow frying: olive oil shopping list
- To serve: butter or baby cos lettuce and avocado salad shopping list
- pineapple, lime and chilli mojo shopping list
- 2 tbsp lime juice shopping list
- 1 small (about 1.2kg) Bethonga pineapple, peeled, cored and finely chopped shopping list
- 2 fresh long red chillies, seeded and finely chopped shopping list
- 1/3 cup mint, torn shopping list
- ½ tsp caster sugar shopping list
How to make it
- For pineapple, lime and chilli mojo, place all ingredients in a bowl, then toss gently to combine. Cover and refrigerate until required.
- Working one at a time, place pork steaks in a plastic bag and, using the flat side of a meat mallet, pound until meat is about 5mm thick. Dust pork steaks in seasoned flour, shaking off excess, then dip in beaten egg mixture, then in combined breadcrumbs and lime rind, pressing firmly to coat. Heat butter and just enough olive oil to cover the base of a heavy-based frying pan until foaming and cook crumbed pork, in batches if necessary, over medium heat for 3-4 minutes on each side or until golden and just cooked through, then drain on absorbent paper.
- Serve pork immediately, topped with pineapple, lime and chilli mojo and a butter lettuce and avocado salad to the side.
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