-With a sharp knife, cut off the white vein on the outside of the meat. Cut into 4 slices.
-Place on a board and pound thoroughly into thin fillets (you can get large ones, the size of half a plate). It is best to use a special mallet with a metal cover to pound the meat.
-Season with salt and pepper, coat in flour, then in beaten egg, and finally in breadcrumbs.
-Heat butter (approx. 1/2 cm layer) in a pan. Fry 2 cutlets in batches, on higher heat, 2 minutes on each side.
-Then reduce heat and fry for another 3 minutes on each side. Wipe the pan with a paper towel and repeat with another batch, on fresh fat.
-Drain the fried pork chops on a paper towel and serve with potatoes and cabbage or cucumber salad.
-
-600 g boneless pork loin
-salt and pepper
-for coating: 2 tablespoons flour, 2 eggs, 5 tablespoons breadcrumbs
-for frying: 6 tablespoons of butter or oil -
Knife
Pan
Stove - 30 minutes
- Julia
- 20jmanka@stepasideetss.ie