Remove membrane from pork fillet. Dip fillet in beaten egg and milk. To one cup of cornflake crumbs add one tablespoon of dukkah. Coat fillet with dukkah and crumb mix. Refrigerate crumbed fillet of pork for at least half an hour, this helps to keep the crumbs on whilst cooking. Heat pan with Macadamia oil and place fillet into hot pan, cook till firm. Remove, and cut pork into slices about 4cm thick. Return meat to pan and continue cooking until just cooked through. Serve with vegetables or green salad.