Early versions of this amazing dish were developed in China where Pork is a popular protein. Breaded Pork is a well established dish in western countries, especially in the United States, but different versions of the dish are popular around the world.
Ingredients:
pork loin Steak (10 Ind).
Eggs for fry (10)
Eggs for beating (8)
plain flour ( one cup)
Breadcrumbs (one cup)
oil ( 150ml)
fresh parsley (40 gm)
salt
smoked paprika (2tbs)
garlic powder (2tbs)
portion: 10
Approximate time: 25 to 30 minutes.
Oven temperature : 180 C
STEP BY STEP RECIPE:
Remove any excess fat from loin Steak.
Take the four trays; one for loin Steak, one for plain flour, one for beaten egg and one for breadcrumbs.
Add smoked paprika, salt and garlic powder in the flour tray and mix it well.
Loin Steak, plain flour, beaten egg, Breadcrumbs.
Bat out Pork Steak to resemble escalope.
Pass the Pork through flour, egg wash and breadcrumbs.
Pass the Pork through Flour, Egg wash
Pass the pork through Flour,Egg wash and breadcrumbs.
Then place all the breaded Pork chops in a tray.
Flour then egg wash then breadcrumbs.
Place oil in a pan and heat.
Seal Pork Steak on both sides till golden brown.
Seal Pork Steak on both sides till golden brown.
After that place all pork steaks on oven tray and pass through oven to finish off the cooking process. Oven temperature required is 180C. Gas mark 4.
After 8 to 10 minutes remove pork from the oven and check it has reached required core temperature.
Fry eggs as per portion.
Fried egg
Plate up by placing fried egg on top breaded pork steak and garnish with lemon and parsley.
Breaded loin Pork Steak serve with lemon and parsley
Hello Friends,
I am Manisha.
Greetings from spices aroma. Ah, what an aroma around, aroma of blooming flowers, freshly mowed lawn, rain on dry mud and in midst of chirping of birds and aroma of spices inside my home wow! Life is full of aromas of all kinds including love, kindness and humanity.
When it comes to cooking my heart fills with joy. I cant say when I started cooking and when it became my passion. As for back as I can go in my childhood memory I only remember that aroma which also use to fill my house for days when my mother use to make "Garam Masala" of freshly grinned and roasted spices . It never faded in my memory and therefore I chose this name "Spice Aroma."
Those were the days trying new dishes, spoiling some raw material getting tired not coming up to what I wanted. All Parents praise their children so mine too. It use to fill me with joy and pride when they praised my dishes and when all this turned in to my passion for cooking I don't remember.
I was nurtured as a vegetarian and planted as a non-vegetarian. Friends I got married at a young age in a total non-vegetarian family and to my surprise I started cooking non-vegetarian dishes as well. Having blessed with two lovely kids and a caring husband I kept my passion intact. Their encouragement kept me going. More I try more I get satisfy.To give my passion a formal shape I learned food and safety by joining a course. I then joined as a chef in Golf club Princes Risborough and worked there for a good 18 months. Friends road up to this point was not easy but as always hard work brings something good in it. I learnt a lot. This work infused many more domain to my cooking, it brought many more qualities to my work like food decoration , table arrangements of the events and cooking for large number of people for the event a total change in out look. I decided then to share all my abilities and love for cooking with you all through this Spice aroma@.....!
I will share with you all small and big dishes, Indian and Western style , all trics and tips which I gathered in these many years.
Your likes, your comments, your praises and your criticism, your corrections , your suggestions all will be my assets in this journey. Please be a part in my journey.
With this spice aroma I also want to share beautiful aromas which never fade are of love ,care and kindness.
With best wishes to all of you.
Yours
Manisha.
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Spice Aromas by Manisha 