"Toasted with garlic and herbs, breadcrumbs add crunch to pasta, or use them for stuffing a porchetta, or to make Milanese-style crumbed pork cutlets." – Abigail Donnelly
- 120 g flour
- 1 free-range egg
- 1 T water
- 1 x 145 g tub Woolworths breadcrumbs
- 2 t mixed dried herbs
- 1 t mustard powder
- 1⁄2 t salt
- 4 Woolworths pork rib-eye steaks
- 1 cup sunflower oil
- 4 anchovies
- Parmesan shavings, for serving
- lemon wedges, for serving
1. Preheat the oven to 180°C. Place the flour on a plate. Beat the egg and water and place on a separate plate. Mix the breadcrumbs, herbs, mustard and salt.
2. Dip each steak into the flour, then into the egg and breadcrumbs. Place on a baking tray and chill for 15 minutes.
3. Heat the oil in a large frying pan. Cook the steaks on both sides until golden. Transfer to the oven for 15 minutes.
4. Place an anchovy and some Parmesan on each steak. Serve with lemon wedges.
Cook's note: You can also use pork chops for this recipe, perfect for serving with mashed potato and green beans. If you don’t want to use eggs, use 2 T cream. Put the crumbed steaks in the fridge for 15 minutes before frying – this will help the crumbs stick when cooking.
Photographs: Jan Ras
Production: Abigail Donnelly
Food assistants: Claire-Ellen Van Rooyen and Tahila Pillay