Pork brisole
Description
Classic pork brisole recipe is very simple, yet extremely delicious. Tender, juicy meat with a wonderful aroma of spices simply melts in your mouth. If you have relatively large pieces of pounded meat, you can slightly complicate this rather simple pork brisole recipe. For this, you'll need cheese. Grate it on a coarse grater. When the brisole is fried on both sides, place a little cheese on the already fried side and fold the brisole in half. After a couple of minutes on the skillet, the cheese will melt, giving the dish a new, deliciously savory flavor.
Instructions
- 1
Step 1
Cut the pork tenderloin across the grain into pieces 2-2.5 cm thick.
- 2
Step 2
Each piece needs to be pounded. For this, we'll use a plastic bag or cling film. Wrap the meat in the film and pound it—nothing will splatter, and the meat won't tear. Just don't overdo it—the fillet is tender meat.
- 3
Step 3
Now each pounded piece of meat should be salted, peppered, and sprinkled with spices.
- 4
Step 4
In a bowl, beat the eggs with a pinch of salt. You can add the same spices as for the meat.
- 5
Step 5
Coat the pounded meat in flour, then dip it in egg and place it on a heated skillet with oil.
- 6
Step 6
Sear the tenderloin medallion over medium heat, which happens very quickly. As soon as a golden-brown crust forms, flip it to the other side. Cook for another 2-3 minutes, and the dish is ready.