- Step 1
Cook the potatoes in a large non-stick saucepan of boiling water for 6-7 minutes. Add the brussels sprouts and cook for further 2-3 minutes or until the potatoes are tender. Drain and return to the pan with 50g (2 1/2 tablespoons) butter. Season with salt and pepper and use a potato masher or fork to mash until roughly mashed. Cook, uncovered, over medium-high heat, tossing occasionally, for 5-6 minutes, or until partially crisp and golden brown.
- Step 2
Meanwhile, place the almonds, parsley and salt in the bowl of a food processor, and process until coarsely chopped. Place on a baking tray.
- Step 3
Use a meat mallet to pound each pork steak about 6 times on each side to tenderise then cut in half crossways. Dip each piece of pork into the egg then press into the almond mixture to evenly coat both sides.
- Step 4
Heat the remaining butter in a large non-stick frying pan over medium-high heat. Add the pork and cook for 2-3 minutes each side or until the coating is crisp and golden and the pork is just cooked. Serve immediately with the potato & brussels sprouts hash and the lemon wedges.