The Austrian classic. I'll admit, this isn't quite as moorish as the butter-fried original, but it's a pretty good substitute. Sadly Asda were all out of veal, so this recipe uses pork steaks.
4 pork steaks, trimmed of visible fat
4 slices wholemeal bread (synned as necessary - I used mine as HEB)
Season-all seasoning
1 egg, beaten
Frylight
Meat hammer
Cling film
Lay some cling film over a chopping board and put one of the pork steaks on it. Put another layer of cling film over the top, and use the meat hammer to flatten out the meat. Get it as thin as you can without bashing holes in it. I got mine to about double the size, and about half a centimetre thick.
Make the breadcrumbs - this recipe needs a fine crumb, so I toasted and blitzed by bread, then put the crumbs in the oven for 10 minutes to crisp up before crushing them in a pestle and mortar.
Mix the breadcrumbs with 1 tbsp. season-all seasoning. Dip each steak in egg then coat in the crumbs. Place the steaks on a rack over a roasting tray (or a baking sheet lined with baking parchment). Spray both sides of the steaks with Frylight to help the crumb crisp up.
Bake in the oven for 10-15 minutes at 200C / 180C fan. Rest for 5 minutes before serving.
I served mine with SW potatoes and a salad.
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