Family Favourite Pork Milanese and Cheesy Chips

Meanwhile, peel and grate the garlic (or use a garlic press). Roughly chop the parsley (stalks and all). Zest and cut the lemon into wedges.

In a small bowl, combine the garlic, parsley, lemon zest, half the lemon juice, sugar and olive oil for the dressing (see pantry for both amounts). Season with salt and pepper. Set aside.

Sandwich each pork steak between two pieces of baking paper or cling film. Pop onto a board, then give it a bash with a rolling pin or the bottom of a saucepan until it’s 1-2cm thick. Season with salt and pepper.

Crack the egg (see pantry for amount) into a bowl and whisk. Put the breadcrumbs into another bowl, season with salt (see pantry for amount) and pepper.

Dip the pork into the egg and then the breadcrumbs, ensuring it's completely coated. Transfer to a clean plate. IMPORTANT: Wash your hands and equipment after handling raw meat and discard any excess egg.

Pop a large frying pan on high heat and add enough oil to completely coat the bottom of the pan. TIP: You want the oil to be hot so the pork fries properly - heat for 2-3 mins before you add the pork.

Once hot, carefully lay the pork into the pan, reduce the heat to medium-high and fry until golden-brown and cooked through, 10-12 mins total. Turn every 2-3 mins and adjust the heat if necessary. IMPORTANT: The pork is cooked when no longer pink in the middle.

Once cooked, transfer the pork to a plate lined with kitchen paper.

When the vegetable chips have 5 mins remaining, sprinkle over the hard Italian style cheese and return to the oven for the remaining time.

Cut any remaining lemon into wedges.