Heat the oven at the lowest setting.

Place the pork steaks between 2 sheets of cling film and bash them with a rolling pin, meat tenderiser or heavy pan until they’re roughly 0.5cm thick. You can do this 2 at a time.

Put the flour in a shallow dish and season with salt and freshly ground black pepper. Crack the eggs into another dish and beat them with a fork and then put the panko breadcrumbs into a third dish.

Working with one pork steak at a time, coat in the flour, then dip into the beaten egg, and finally coat in the breadcrumbs. Transfer the breadcrumbed pork to a large baking tray as you go.  Once they’re all coated, place the tray in the fridge for at least 15 minutes.

When you’re ready to cook, heat 2 tbsp of the oil in a large frying pan over a medium high heat. When the oil starts to spread across the pan, you’ll know it’s hot. Place 2 of the schnitzels into the pan and cook for 2 minutes, until golden. Turn them over and add 20g of the butter and cook for a further 2 minutes. Tilt the pan slightly and baste the schnitzels with the oil and butter.