Salad of breaded pork t-bone steaks

Soak the pork shanks in boiling salted water for half an hour, then cool, peel and cut into 2 mm thick fillets, which are then coated in flour, egg and breadcrumbs, and set aside. Next we have the lettuces well washed, drained and chopped to taste, and the nuts toasted in a frying pan, and we serve, frying the escalopes for two minutes in very hot oil.

Serve with the salad dressed with oil, salt and vinegar, the dried fruit and nuts, and the parmesan flakes.

Time: 1:00Hrs