Breaded Pork

This is always a favorite dish for my boys and it was for me when I was at home.  I find that the pork is so tender when breaded and finished in the oven.  Pork steaks are the best -tender, moist and flavourful but if you prefer to stay to the leanest cuts then the center cut pork chop without the bone is what you would want to use.  I make all my own breadcrumbs too; it seems that every loaf of bread always has a couple of slices before we finish it so I continuously have a large bowl sitting on the counter where I put these stale bread slices till they dry out completely.   It is great to mix white and brown and other flavours of breads together then when dry use a food processor or blender to make the crumbs.  I add parsley, dried tarragon, dried summer savoury, oregano and basil.  A great storage tin is a cleaned aluminum coffee can.   
Pork steaks as required for serving - 1 per person
Preheat oven to 400F.
Egg - mix with fork on plate or low dish
Breadcrumbs to cover on plate or low dish 
Salt & Pepper to taste
Butter - 2 tbsp melted hot in oven proof pan - do not burn
Dip the pork into the egg on both sides and dredge in the breadcrumbs.
Lay pork into the hot butter frying pan, brown for about 3 minutes on medium high heat with salt and pepper, turn over and brown on other side.
Put pan directly into the oven - watch the handle with be extremely hot when taking out.  Cook about 20 minutes.
Remove and serve.   Nothing better than a side of mashed potatoes with this!