4 (600gm)pork leg steaksFor dusting:Plain flour, seasoned to taste2eggs, lightly beaten with 1 tbsp milk140 gm (2 cups)breadcrumbs, made from day-old bread1lime rind, finely grated 20 gmbutterFor shallow frying:olive oilTo serve:butter or baby cos lettuce and avocado saladPineapple, lime and chilli mojo2 tbsplime juice1 small (about 1.2kg) Bethonga pineapple, peeled, cored and finely chopped2 fresh long red chillies, seeded and finely chopped1/3 cupmint, torn½ tspcaster sugar
For pineapple, lime and chilli mojo, place all ingredients in a bowl, then toss gently to combine. Cover and refrigerate until required.
Working one at a time, place pork steaks in a plastic bag and, using the flat side of a meat mallet, pound until meat is about 5mm thick. Dust pork steaks in seasoned flour, shaking off excess, then dip in beaten egg mixture, then in combined breadcrumbs and lime rind, pressing firmly to coat. Heat butter and just enough olive oil to cover the base of a heavy-based frying pan until foaming and cook crumbed pork, in batches if necessary, over medium heat for 3-4 minutes on each side or until golden and just cooked through, then drain on absorbent paper.
Serve pork immediately, topped with pineapple, lime and chilli mojo and a butter lettuce and avocado salad to the side.