Preheat the oven to 200C/400F/Gas Mark 6 In three separate bowls: Plain flour with the addition of salt and pepper 1 egg mixed with 100ml milk Breadcrumbs mixed with Cajun spice, freshly chopped parsley and sesame seeds.
Trim the pork steaks of all of there excess sinew (or alternatively ask your butcher to do that for you). Cut them into medallions (rounds) and pass them through the three bowls. I normally flatten them a little with a wooden rolling pin between two pieces of cling film.
Coat the medallions in the seasoned flour first, then shake off the excess and mix them into the egg wash mixture and then coat generously in the sesame & breadcrumb mixture.
Meanwhile heat a frying pan with a little oil and cook the crusted medallions on both sides for approximately 3 minutes. I normally transfer these to the oven for a further 3 minutes just to make sure the pork is well cooked through, particularly if the medallions are a little thicker.
Heat all of the ingredients for the sauce, bring to the boil and reduce for a further 4-5 minutes. Garnish with some snipped chives if desired.
To serve: Place the crusted pork medallions on a serving platter and drizzle with the parmesan cheese sauce. Serve with some sauté baby potatoes and stir fry cabbage.