Start by removing any fat left on the sides of the pork steaks. Next, hammer the pork steaks in between 2 layers of cling film to slightly flatten out. Put to one side. Make the parmesan crust by mixing the herbs, polenta, breadcrumbs, and parmesan cheese together. 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 parmesan 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, as 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. Serve the sage and parmesan pork steaks with oven roasted cherry tomatoes and jacket potatoes.