For the peas:
Shallow fry the onions and pancetta in 5 tbsp of olive oil until golden and crispy.
Add in the celery and carrots and allow the vegetables to soften.
Add in the peas, stir well and then finally add in the chopped tomatoes, seasoning with salt and pepper.
Cook for approx. 5 minutes.
For the Steak:
In a glass bowl mix the breadcrumbs and black pepper together with a couple of pinches of salt.
Dip the steaks in the egg white and then coat them with the breadcrumbs.
Pre-heat the remaining olive oil in a frying pan and gently fry the steaks for approx. 2 minutes each side until the coating becomes golden and crispy. Once cooked place on a kitchen towel to enable excess oil to drain.
To serve the dish, place 3-4 tbsp of peas in the middle of a plate.
Cut the steak in half and place the two pieces of meat on top of the sweet peas – serve immediately with a glass of dry red wine.
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