Approx 2 – 4 Portions
2 – 4 x Small pork steaks (Pan out into cm thick steaks)
2 x Eggs (Whisked)
60g/1 Cup x Panko breadcrumbs
120g/1 Cup x Plain/All purpose flour
250ml/1 Cup x Peanut oil (For frying)
1/2 Head x White cabbage (Sliced)
100ml/1/2 Cup+1tbsp x Distilled viengar
250ml/1 Cup x Water
2 Pinches x Natural sea salt
2 tbsp x Greek yogurt
1 Sprig x Fresh mint leaves (Sliced)
1 Sprig x Fresh dill (Sliced)
1/2 x Cucumber (Seeds removed & sliced)
1 Pinch x Natural sea salt
1/4 Head x Spring mix (Or your choice)
2 x Eggs
1) Cut the cabbage into half and remove the core. Once removed slice into a thin shiffinard. Once sliced place into a large pan with the rest of the ingredients. Place the pan onto a low heat and place a lid over the top. Cook for about 1 hour until tender (Making sure to occasionally stir now and again). If there is any liquid left take the lid off and cook out until the liquid has evaporated.
2) Wash the salad and let it drain in a colander in the sink. Cut the cucumber in half longways and remove the seeds using a spoon. Slice the cucumber and place into a bowl. Add a pinch of salt and set the bowl aside till later. In a separate bowl add the yogurt and the sliced herbs. Add a pinch of salt and set aside.
3) Place out a large piece of cling film over the work surface and place one of the pork steaks over the top. Place another piece of cling film over the top and then bash out the steak until it is 1/2 cm thick. If you do not have a tenderizer you could use a rolling pin or a small saucepan. Season the steaks and set aside. Add the flour, eggs and breadcrumbs into 3 separate bowls. Season the flour with a pinch of salt and season the pork steaks with a pinch of salt. Dip each steak into the flour, egg mix and the breadcrumbs in that order. Making sure you evenly coat them each time.
4) Place a large pan onto a medium heat with the peanut oil. Once hot gently drop the coated steaks carefully into the oil. Cook the steaks 5 – 6 minutes each side. Once cooked take out and place onto a plate lined with kitchen roll to drain. While the oil is still hot turn down to a low and take some of the oil out into a bowl or dish. Crack the eggs into the pan and cook to your required taste. Once cooked take off the stove and serve up with the rest of the garnishes. Mix the salad and the yogurt mix last second in a mixing bowl, then add to the dish.