Stuffing coated pork steak
crunchy and juicy on the same plate
Fancy a crunchy coated steak but still want it juicy and tender on the inside? This stuffing coated pork steak recipee is for you.
a new take on the schnitzel
Lightly dust the porterhouse with the flour. An easy, no mess method is to put the flour and pork porterhouse in a large plastic bag, twist the top and shake to coat.
Remove the porterhouse and dispose of the plastic bag, quick, easy and no mess!
Dip the porterhouse into the egg and then roll in the stuffing mix to coat. Repeat this with the remaining porterhouse.
Place on a tray and refrigerate for 20 minutes to set the crumb.
Heat the olive oil in a large shallow frying pan and gently place the porterhouse into the pan. Allow to cook on the one side for approximately 5 minutes, when golden turn and cook for a further 3 minutes.
Remove from the pan and allow to rest for 2-3 minutes prior to serving.
- 4 KR Castlemaine Porterhouse Pork Steaks
- 1/2 cup flour
- 1 egg, lightly beaten
- 1 pkt purchased stuffing mix
- 2 tbsp olive oil