Start this recipe by preparing the roasted potatoes. Place the potatoes into a roasting dish and the fresh rosemary. Drizzle over the olive oil and season well with salt and pepper. Toss together to coat the potatoes in the oil then place into the oven at 200`c for 35-40 minutes, or golden brown and crunchy. Half way through the cooking time of the potatoes, you can start the pork. Remove any fat left on the sides of the pork steaks and hammer each piece between 2 layers of cling film to slightly flatten out. Put to one side. Next, make the crust by mixing together the polenta, Parmesan, breadcrumbs, flaked almonds, garlic and chopped herbs. Season well with salt and pepper. Start coating the pork steaks by dipping them one by one into the beaten eggs. Next, dip the pork steaks in to the crust mixture, making sure to coat the meat all over with this mixture. Repeat the same process with the egg and crumb mixture with all 8 pork steaks (coating them twice makes a thicker crust). Next, heat half the olive oil in a large frying pan, and then fry 4 pork steaks on both sides till golden and crispy. Remove them from the pan, add the remaining olive oil, and fry the remaining 4 pork steaks. Meanwhile, put together a simple salad. Place the mixed salad leaves into a salad bowl along with the cherry tomatoes. Drizzle over a little olive oil, balsamic vinegar and season with salt and pepper. Toss together then add in the buffalo mozzarella slices. Serve the sage and Parmesan pork steaks with the mozzarella and tomato salad and roasted rosemary potatoes.