Composition / ingredients
Cooking method
Wash the pork loin on the bone, dry it and cut it into small portions about 2 cm thick. In this recipe, pork does not need to be beaten off, since the pieces are already thin enough to have time to cook. Season each piece of meat with salt and pepper.
Prepare pork breading products.
Pour flour into one container - this will be the first layer of breadcrumbs.
In the second container, prepare the lieson - the second layer of breading. To make the pie, break the eggs and beat them with a fork. Pour a little warm water and beat thoroughly again until a fluffy foam forms.
Pour breadcrumbs into the third container. Grate the parmesan on a fine grater and add to the breadcrumbs. Chop the fresh sage leaves finely and also add to the container. Mix the breadcrumbs, grated parmesan and finely chopped sage well - this will be the third layer of breadcrumbs.
Roll the pork in flour first. Then lightly shake off the excess flour and dip it in the piezo so as to cover the whole piece of meat. After that, cover the pork with a third layer of breadcrumbs - breadcrumbs, cheese and sage. Do the same with each serving piece of pork. Put the pieces of cape covered with a triple layer of breading on a sheet or a large dish.
Pour vegetable oil into a heated frying pan so that it covers the pieces of pork on all sides. Heat the oil to a high temperature. You can check the oil for readiness for frying meat with a piece of bread. If bread thrown into butter immediately begins to foam and sizzle, the oil temperature is sufficient to fry pork.
Using kitchen tongs, lower the pork pieces into the hot oil and fry each piece of meat on all sides for 3 minutes. After the pork is covered with a golden crust, put it on a paper towel or paper napkins folded several times so that excess oil is absorbed into them. Do the same with each piece of pork.
After the excess oil has soaked into the napkins, transfer the pork in the lezone to serving plates and you can serve it to the table. As a side dish, you can cook mashed potatoes.
Bon appetit!
Caloric content of the products possible in the composition of the dish
- Ground black pepper - 255 kcal/100g
- Whole durum wheat flour fortified - 333 kcal/100g
- Whole durum wheat flour, universal - 364 kcal/100g
- Flour krupchatka - 348 kcal/100g
- Flour - 325 kcal/100g
- Vegetable oil - 873 kcal/100g
- Salt - 0 kcal/100g
- Water - 0 kcal/100g
- Raw smoked loin - 469 kcal/100g
- Pork loin - 242 kcal/100g
- Parmesan cheese 45% fat content - 389 kcal/100g
- Chicken egg - 80 kcal/100g
- Breadcrumbs - 347 kcal/100g
- Fresh sage - 58 kcal/100g
