Peaceful fried meat
Cut the pork loin into slices about 1 cm thick, then pound them thinly between two sheets of foil. Season both sides with salt and pepper.
- Prepare three plates for breading: one with the flour, another with the beaten egg, and the third with the breadcrumbs.
- First, roll the meat slices in flour, then dip them in the egg, and finally coat them thoroughly with breadcrumbs. Gently press the crumbs onto them to create a nice, even coating.
- Heat the oil and lard in a small saucepan. When the fat is hot, fry the meat slices until golden brown, about 3–4 minutes per side. Do not overcrowd the pan so that the paneer gets nicely crispy and is completely covered in oil.
- Place the finished fried meat on a paper towel to drain excess fat.
- I served it with baked potatoes, but you can serve it with any side dish you like.
Tip: If we cool and filter the fatty oil, we can use it another time!
