Crispy Potato-Crusted Pork with Parsley Potatoes

The "shaggy" pork cutlet is the meatier version of the grated-potato coating: a crisp potato coat covers the loin cutlet, with buttery parsley potatoes alongside. It holds its own as a Sunday lunch too.

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

2. Rub it with the 2 cloves crushed garlic.

3. Grate the 400 g potato finely and squeeze out its liquid thoroughly.

4. Toss the meat in the 150 g flour, dip it in the 2 beaten eggs, then cover it thickly with the grated potato.

5. In the 2 tablespoons hot oil fry both sides golden.

For the parsley potatoes:

6. Peel the 800 g potato, cut it up, and cook it tender in salted water, then drain it.

7. Toss it with the 2 tablespoons butter and the finely chopped parsley.

8. Serve the shaggy cutlet with the parsley potatoes.

Tip: Keep the potato coating thin, this way it will be crispier.