Breaded Pork Chop

Breaded pork chop is an eternal favourite of Hungarian cooking: juicy meat in a golden, crisp coating. Its secret is oil that is not too hot, so the meat cooks through too.

1. Slice the 700 g pork loin, pound it out, then season with salt and pepper.

For the coating:

2. Toss the meat first in the 100 g flour, then in the 2 beaten eggs, and finally in the 150 g breadcrumbs, pressing them on well.

3. Fry it golden in the 500 ml plentiful hot oil, for 4-5 minutes per side.

4. Lift it onto paper towel to drain.

5. Serve fresh.

Tip: Do not fry it in oil that is too hot, so the meat cooks through before the coating burns.