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Pork neck steaks with a Parmesan crust

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Ingredients for 3 servings:

  • 3 m.-sized pork neck steak(s) (neck steaks)
  • 150 g Parmesan, freshly grated
  • 2 eggs, size M
  • ½ tsp fish sauce
  • e.g. carbonated mineral water
  • 1 tbsp coconut oil

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 25 minutes

Crack the eggs and mix with a little sparkling water and the fish sauce. Dip the steaks first in the egg, then coat both sides in Parmesan cheese. Press the breading in lightly. Fry the steaks in deep fat until golden brown on both sides and serve. You can also finish cooking the steaks in the oven at 80 degrees Celsius, which is what I do. This type of steak goes well with mushroom risotto.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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