Select three bowls: one with plain flour,sat and pepper. The next with one egg, mixed with 100ml milk and the third with breadcrumbs, mixed with Cajun spice, freshly chopped parsley & sesame seeds.
Place your green veg in a pot of boiling water and leave to simmer.
Trim the pork steaks of all of there excess sinew (or alternatively ask your butcher to do that for you). Cut them into thin medallions (rounds) and pass them through the three bowls.
Coat the medallions in the seasoned flour first, then shake off the excess and mix tem into the egg wash mixture and then coat generously in the sesame and 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.
Meanwhile heat another heavy based frying pan with a little oil and the butter.
Slice the baby potatoes into rounds (approx ½ inch thick) and dry them with kitchen paper and then pan fry for a moment or two on either side until the potatoes are golden brown.
Thinly slice the onions and add these to the potatoes at this stage together with the thyme leaves and continue to cook for a further 4-5 minutes until both the potatoes and onions are softened completely.
Season lightly with salt and black pepper.
Heat all of the ingredients for the sauce, bring to the boil and reduce for a further 4-5 minutes.
Place the stir fried vegetables onto a serving platter and top with the crusted pork medallions, drizzle with the parmesan sauce and serve a side portion of the sautéed potatoes.