Method: Hotplate

1. Flatten pork leg steaks evenly.
   
   
2. Dust each pork leg steak with the seasoned flour and shake off excess.
   
   
3. Combine the fresh bread crumbs, Parmesan cheese and parsley together on a flat plate or tray.
   
   
4. Dip each pork leg steak into the beaten egg and press into the crumb mixture firmly on both sides.
   
   
5. Heat oil over a medium heat for 3-4 minutes and shallow fry the pork schnitzels until golden brown. Drain on absorbent paper.
   
   
6. Place each schnitzel onto a lined baking tray and spread each with a little tomato pasta sauce. Top sauce with slices of bocconcini cheese.
   
   
7. Place the tray under a pre-heated grill until cheese is bubbling for 3-4 minutes.
   
   
8. Serve parma garnished with fresh basil leaves, chunky chips and fresh garden salad.

Notes: for a delicious alternative, top pork schnitzels with shaved Australian Ham, baby spinach leaves and tasty cheese.