4 pork butterfly loin steaks
1/2 cup plain flour
2 eggs, beaten
1 1/2 cups fresh white breadcrumbs (see note)
vegetable oil, for cooking
whole egg mayonnaise, to serve
1. Using a sharp knife, cut each steak through the centre to form 2 thin steaks. Place flour, eggs and breadcrumbs into separate shallow dishes. Coat each pork steak with flour. Dip into egg, then coat with breadcrumbs, pressing crumbs on with your fingertips.
2. Pour oil into a saucepan until it is one-third full. Heat over medium-high heat until a small piece of bread sizzles when dropped into oil. Cook 2 pieces of pork at a time for 2 to 3 minutes, or until golden. Drain on paper towels. Serve immediately with mayonnaise.
6 slices of day-old white bread, processed, will give you 1 1/2 cups of fresh breadcrumbs.