4 thick pork loin medallions
120 g shaved leg ham
1 Tbsp wholegrain mustard
8 fresh sage leaves
4 slices tasty cheese, quartered
2 free-range eggs, lightly beaten
1 cup panko breadcrumbs
plain flour, for dusting
salt and pepper to taste
vegetable oil, for shallow frying
mashed potato, to serve
steamed green beans, to serve
- Butterfly steaks by cutting horizontally through the side to open out flat, without cutting all the way through. Divide ham over one side of each steak. Spread with mustard. Top with sage and cheese. Fold the other half of the pork over filling to enclose.
- Place eggs and breadcrumbs in two separate shallow dishes. Dust pork with flour seasoned with salt and pepper. Shake away excess. One at a time, dip in eggs, then in breadcrumbs, pressing to coat.
- Heat enough oil in a large, deep frying pan, over a medium heat, to shallowfry. Add pork. Shallow-fry for about 6 to 7 minutes on each side, or until golden and cooked through. Drain on absorbent kitchen paper.
- Served with mashed potato and steamed green beans (optional).