Crumbed pork with cabbage salad

One at a time, place each pork steak on a board, cover with plastic wrap and pat out using a rolling pin until almost doubled in size. Dust with seasoned flour, dip in beaten egg and coat with breadcrumbs. Refrigerate for 5 minutes.

Meanwhile, toss together wombok, carrot and lemon juice. Set aside.

Heat 5mm of oil in a wide frying pan on medium. Cook pork steaks in batches for 3 minutes each side, until golden all over and just cooked.

Cut each pork steak into slices and arrange on serving plates. Serve with wombok salad, mustard, mayonnaise and a bowl of steamed rice. Offer a small bowl of soy sauce for dipping.