Servings: 2
Total Time: 20mins



3-4 cups vegetable oil (to fry, as needed)
1 cup all-purpose flour
2 large eggs (beaten)
2 cups Italian seasoned breadcrumbs
1 (12 ounces) can fully-cooked luncheon meat (cut into ¼ "steaks)
Canned sweetcorn (hot, to serve, optional)
2 made-up servings of instant mashed potato flakes (hot, to serve, optional)

Gravy (hot, to serve, optional)

Heat the oil in a large deep-sided pan or deep fat fryer to a temperature of 375 degrees F.
Add the flour, beaten egg, and breadcrumbs to three individual shallow bowls or plates.
Press the slices of luncheon meat gently into the flour to coat on both sides, shaking off any excess flour.
Dip the flour-coated meat into the beaten egg and then into the breadcrumbs.
Gently shake off any loose breadcrumbs. As you coat the meat in the breadcrumbs,
transfer to a chopping board or large plate, do not stack the slices.
A few at a time, deep fry the meat steaks until golden and heated through, for 3-5 minutes.
Drain the fried meat steaks on kitchen paper towel before serving.

Serve with hot canned sweetcorn, instant mashed potato, and lashings of gravy

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