1 - STEP 1 Remove the large piece of fat on the edge of each pork loin, then bash each of the loins between two pieces of baking parchment until around 1cm in thickness – you can do this using a meat tenderiser or a rolling pin.

2 - Once bashed, use your hands to reshape the meat to its original shape and thickness – this step will ensure the meat is as succulent as possible.

3 - STEP 2 Put the flour, eggs and panko breadcrumbs into three separate wide-rimmed bowls.

4 - Season the meat, then dip first in the flour, followed by the eggs, then the breadcrumbs.

5 - STEP 3 In a large frying or sauté pan, add enough oil to come 2cm up the side of the pan.