Thank you for registering your product with Russell Hobbs.
Enjoy your extended warranty. You will receive an email confirming your registration shortly, please retain this email as proof of your extended warranty. You can also now print or save your registration confirmation below.
In order to ensure our websites, mobile sites and mobile applications are easy to use and up-to-date, we use the web analytics service Google Analytics to understand how visitors use our sites. This allows us to see, for example, which content on our website is the most popular and also to ensure that our content is constantly updated and improved. The information that we collect is anonymous and used for statistical purposes only. These cookies are also used to create profiles or personalize content, e.g. advertisement based on your interests.
Lightly beat the pork steaks with a meat hammer until they are about half of their original thickness.
Put the seasoned flour, beaten eggs and breadcrumbs mixed with the parmesan into three separate bowls. Dip a steak into the flour and pat off the excess. Then dip it into the egg, then into the breadcrumb/parmesan. Do this with each steak.
Preheat the grill to setting 5. Once heated, brush with a little oil and place the fritters onto the plate. Cook each side for about 10 minutes or until the juices run clear.
To make the chilli crème fraiche, mix the crème fraiche, chilli powder, lemon and seasoning together in a bowl.
Chef's Tip: For a fresh and light lunch serve with a potato salad.
Completed steps (click to remove last step)
Subscribe to our newsletter and receive online exclusive offers