4 x 200 g pork Scotch fillet steaks
2 ripe tomatoes
½ tsp dried chilli flakes
¼ bunch basil, leaves picked
150 ml extra virgin olive oil
juice of ½ lemon
sea salt flakes and freshly ground pepper, to season
2 large mozzarella balls
3 Tbsp plain flour
1 free range egg, whisked
1 cup dried breadcrumbs
- Put each pork steak between 2 sheets of baking paper and use a meat mallet or bottle to gently flatten to minute steaks, about 1.5cm thick.
- Put tomato, chilli flakes, 6 of the basil leaves and 90ml of the oil in a small processor (or use a stick blender). Blitz to combine then add a little lemon juice to taste. Season then set aside.
- Slice mozzarella into 1.5cm-thick pieces
- Put flour in 1 bowl, whisked eggs in another and breadcrumbs in a third.
- Lightly coat mozzarella slices with flour, then dip slices in egg, then coat all over with breadcrumbs.
- Heat the remaining oil in a large frying pan over a high heat. Fry each mozzarella slice for about 1 minute each side or until just golden. Remove from the pan and lay on paper towel to soak up excess oil. Keep warm in oven, if necessary.
- In the same pan, over a high heat, cook pork for about 2 minutes each side or until cooked to your liking.
- Serve pork steaks covered in fresh tomato dressing, topped with 1 or 2 slices of fried mozzarella and remaining basil leaves.