Pork chop

Start by preparing the pork loin. If you have large slices, you can cut them in half. It is important that the slices are of equal thickness to ensure even frying. I always try to make them about 1.5-2 cm.

Next, prepare the coating. In one bowl, whisk eggs, and in another bowl mix breadcrumbs with salt and pepper. In addition, I used whole wheat flour at the beginning of the coating, which helps the coating stick to the meat.

Dip each pork loin slice first in flour, then in egg, and finally in bread crumbs. Try to make sure the breadcrumbs are evenly distributed throughout the pork chop.

Fry the chops over medium heat. Be careful that the coating does not burn, but at the same time the meat has time to bake. In my experience, it is best to fry the chops for about 4-5 minutes on each side.

Set the finished cutlets aside on a paper towel to get rid of excess fat. I always try to serve them right away, while they are still hot and crispy. They are delicious with potatoes, coleslaw and mushroom sauce.