To make this dish I use lean pork such as loin, thinly sliced. It is then flattened with a meat mallet, dipped into egg, dredged in breadcrumbs, and fried to perfection in a skillet. Serve with potatoes and vegetables for a complete meal.
It’s easier to slice the meat thinly if it’s half-frozen.
I normally use dry breadcrumbs and add seasoning to taste (1/2 teaspoon dried parsley, oregano, basil). For breading you can also use flour, potato flakes and even crushed crackers.
really nice quick meal the pork stayed moist and was tender - 01 Sep 2015