Ingredients
- pork loin 350 g (solid pink, boneless)
- wheat flour 100 g
- egg 2 pieces
- bread crumbs 250 g
- vegetable oil 400 ml
- clarified butter 200 g
Instructions
- Divide the pork loin into portions of approximately 170 grams. Break the meat on a board between the sheets of cling film until it becomes very thin (almost transparent).
- Remove the foil and coat in flour, beaten egg seasoned with salt and pepper and breadcrumbs.
- Repeat the coating several times, shaking the excess egg and rolls from the fillet on the way.
- Heat the oil in a frying pan to a temperature of 190 degrees (the fat should be hot, but it must not smoke).At the same time, separately heat up the clarified butter - to a temperature of about 150 degrees. Put the cutlets in oil - the piece of meat should float in fat - and fry