This recipe is a take on the classic milanese, where chicken, veal or pork is coated in flour, eggs and breadcrumbs mixed with parmesan cheese.
The butter and oil should be hot enough to really crisp up the coating of the pork but not too hot or they will burn before cooking through.
If cooking more pork steaks than your skillet can hold, keep the cooked ones warm in the oven when cooking the remaining steaks. Do not overcrowd the skillet.