Breaded pork cutlet
Description
The dish is prepared without unnecessary complications. Clean the meat from fat and membranes, lightly pound with a mallet, season with spices, coat in egg and breadcrumbs, then fry in a pan. The dish is simple to prepare and turns out filling and delicious. Serve the finished dish at the table.
Instructions
- 1
Step 1
1. For cooking this dish, pork from the hind leg is ideal. Carefully disassemble the pork leg and cut the meat into pieces across the grain. Trim off excess fat and membranes. Rinse thoroughly under cold running water.
- 2
Step 2
2. Take a sturdy plastic bag, place the piece of meat inside, then use the smooth side of a meat mallet to pound it. The edges should end up slightly thinner than the center. The bag is necessary to prevent the meat from splattering and keep everything clean.
- 3
Step 3
3. Then sprinkle each piece of meat with spices, and place them in a bowl, one on top of the other.
- 4
Step 4
4. Take three plates. Put flour on one, break the chicken eggs into the second and beat them, and put breadcrumbs on the third.
- 5
Step 5
5. Heat lard and vegetable oil in a skillet. Coat the meat in flour, dip in the egg mixture, then in breadcrumbs. Place on the skillet and fry on both sides over medium heat. Then transfer to a plate and serve.