Pork loin steaks are one of the cheapest cuts available at the moment. They can also be a bit dry so Sue effectively battered these which held the moisture in the meat and created a very tasty coating.
We had a stab at Pork Parmo a few months ago, so it seems like time to un-classic the Teesside classic!
Ingredients:-
1 Chicken breat per person
Egg for an Egg wash
Seasoned Breadcrumbs (Gluten free in our case)
Italian style grated Cheese
For the Tomato sauce:-
1 tin of chopped Tomatoes
Onion Salt
Garlic Salt
Mixed Herbs
A dash of Cider Vinegar
To Dress:-
Grated Cheddar Cheese
Italian style grated Cheese
Dried Basil
Method:-
(1) Mix the Italian style grated Cheese into the Breadcrumbs and set aside.
(2) Beat the Egg to make an Egg wash.
(3) Coat the Chicken on both sides with Egg wash and then coat in Breadcrumbs on all sides.
(4) In a pan add all the Tomato sauce ingredients and simmer for 20 minutes.
(5) Fry the steaks on a medium heat on both sides until golden brown and cooked through.
(6) Spoon the Tomato sauce over each steak.
(7) Heat the grill.
(8) add lots of the grated Cheese and Basil mix over the Tomato sauce.
(9) Place under the grill until the Cheese has melted and crisped slightly.
We served ours with hand cut chips and a Cucumber salad.
