Servings: 2
Ingredients
- 350 g boneless pork tenderloin if the meat is on the bone, you'll need more of it
- 1 egg
- 1 spoon water
- 2 spoons ground breadcrumbs
- salt, ground pepper
- 2 spoons oil for frying
For Garnyr
- 500 g for the potato garnish
For salads
- ¼ cabbage
- 1 carrot
- 1 apple
- 1 spoon Mayonnaise
- greens dill, parsley leaves
Instructions
- Peel the potatoes and bring them to the boil, adding salt at the end of the boiling time, the potatoes boil for about 20 minutes. Drain once cooked, drain, season to remove any water and add dill if you like.
- For the salad, cut the cabbage into strips, grate the carrot and the apple, add salt and mayonnaise, and mix everything together.
- Cut the pork loin into thin slices and pound them on both sides with a meat mallet.
- Whisk the egg with a fork, add salt and ground pepper and a tablespoon of water.
- Dip the meat in the egg whites, roll in breadcrumbs and fry in the hot fat. Fry for 2-3 minutes on each side, depending on the thickness of the steak.
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