Classic Pan-Fried Pork Steak
Ingredients
- 4 boneless pork steaks, about 1/2 inch thick
- salt, to taste
- pepper, to taste
- 1 cup all-purpose flour
- 2 large eggs, beaten
- 1 cup breadcrumbs
- oil (for frying)
Instructions
- Season the pork steaks liberally with salt and pepper on both sides
- Set up three shallow dishes: one for the flour, one for the beaten eggs, and one for the breadcrumbs
- Dip each pork steak in the flour, shaking off any excess. Then dip it into the egg, making sure it's fully coated. Finally, coat the steak in breadcrumbs, pressing them gently onto the surface to ensure they stick. You may choose to tenderize the meat cuts before doing all of these steps
- Heat about ½-inch of oil in a large skillet or pan over medium-high heat. Fry the breaded pork steaks for 4-5 minutes per side or until golden brown and cooked through. Work in batches to avoid overcrowding the skillet. Overcrowding lowers the temperature of the oil, which could result in undercooked pork cuts
- Transfer the fried pork steaks to a paper towel-lined plate or a draining plate to get rid of any excess oil. Slice and serve immediately with your choice of sauce and sides
Notes
- If you want more flavor, marinate the steaks for a few hours before you take them to your DIY breading station.
- If you have any remaining pork steaks, store them in an airtight container in the fridge for up to 3 days. You can easily reheat them in a 350°F (175°C) oven for about 10 minutes or until warmed through.
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