Cooking Instructions
- 1
Cut a slit with a knife at the border between the fat and the meat of the pork to cut the sinews.
Cutting through the sinews will make it less deformed and more tender.
Sprinkle with salt and pepper.
Dust with flour.
- 2
Turn out the breadcrumbs and egg mixture onto a plate or bowl.
Large breadcrumbs give a crispy texture and small one give a softer texture.
Non-dry breadcrumbs are best.
- 3
I removed the kraft from the white bread and processed it in a food processor for a short time to make large-grained, non-dry breadcrumbs.
- 4
Place the floured pork in the egg mixture, then dust with breadcrumbs
- 5
Deep-fry the pork in oil that is hot enough to float without sinking once the breadcrumbs are added.
Do not touch the meat in the oil as much as possible. - 6
Look at the edges and if they are golden brown, gently turn them over.
Remove when the other side is golden brown as well.
- 7
Serve with shredded cabbage!
It is also delicious with a sprinkle of salt or with sauce.
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