Very tender meat with a very crispy nutty breading coating.
Serves 4-6, Preparation 10 mins, Cooking 10 mins
- 6 Pork Loin, thinly sliced
- 2 eggs, beaten
- Half a glass of milk
- salt, a pinch
- White pepper, a pinch
- Breadcrumbs, to taste
- Chopped walnuts, 150 g
- Peanut oil, to taste
Pork loin steaks should be quite thin so they cook faster. If they seem too thick, simply place them between two sheets of parchment paper and beat them lightly with a meat pounder.
Beat the eggs together with the milk. Place the chopped walnuts in a dish with the breadcrumbs and a pinch of white pepper.
Dip each pork loin slice first into the beaten eggs and then into the breadcrumbs/chopped walnuts mixture, making the breading adhere well by pressing a little with your fingers. Do not add salt at this stage.
Heat the oil in a large frying pan and dip the pork slices into once hot. Cook the meat for a couple of minutes on each side. Transfer to a plate lined with paper towels, add a pinch of salt and serve.