Sarah Tiong’s Crumbed Pork Steaks

Sarah Tiong’s Crumbed Pork Steaks

Serves 4 | Preparation Time: 10 mins | Cooking Time: 30 mins


2 Tasman pork loin medallion steak
1 beaten egg
½ cup all purpose flour
¾ cup Panko bread crumbs

Pico De Gallo Salsa:

3 cups diced tomato varieties
½ large white onion, finely diced
2 jalapeño chilies, finely diced (seeds and membranes removed for a milder salsa)
½ cup finely chopped fresh coriander leaves
1 tbsp lime juice


  1. Season room temperature pork steaks on both sides with salt and pepper.
  2. Dust the steaks in flour, then dip them into the beaten egg.
  3. Roll the steaks in panko crumbs to evenly coat.
  4. Deep fry the pork at approximately 170 °C until deep golden brown. Drain on kitchen paper. Allow to rest for 5 minutes and then slice.
  5. Mix the ingredients for the Pico de Gallo and serve separately to the pork.

Recipe kindly provided by Australian Pork

Results may vary.