Viennese Breaded Pork Chop
by Editorial Staff
The pork chop is double-breaded. The meat remains juicy and tender with a crispy brown crust.
Ingredients
- Pork (tenderloin, boneless loin) – 300 g
- Eggs – 2-3 pcs.
- Flour – 3-4 tbsp
- Chopped bread rusks, white – 5-6 tbsp
- Salt to taste
- Ground black pepper – to taste
- Vegetable oil – 2-3 tbsp
Directions
- Cut the pork across the grain into 1.5 cm slices.
- Beat off, salt and pepper.
- Leave it on for 15-20 minutes.
- Prepare everything for breading: pour flour into one flat plate, chopped crackers into another, beat an egg in a deep plate. Dip each pork chop in flour first.
- Then dip in an egg.
- And then roll the pork chops in breadcrumbs.
- Heat oil in a frying pan, put pork chops in a frying pan. Fry breaded chops over medium heat, first on one side for 3-5 minutes, until golden brown.
- Turn over and fry the breaded chops on the other side for another 3-4 minutes until golden brown.
Enjoy your meal!
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