Holstein Cutlet

The Holstein cutlet is the richer cousin of the breaded cutlet: crisp-fried pork loin with a soft fried egg on top.

1. Cut the pork loin (600 g) into slices, and pound them lightly to an even thickness. Rub them with the crushed garlic (2 cloves), then salt and pepper them.

2. Toss them thinly in flour (from 150 g), and shake off the excess.

3. Heat the lard (2 tablespoons) hot, and fry the slices golden and crisp for 4-5 minutes per side. Lift them onto paper towel.

4. In the same pan, in the remaining fat, fry soft eggs sunny-side up (4).

5. Place one fried egg on top of each meat slice.

6. Sprinkle over freshly ground pepper, and serve immediately.

Tip: Fry the eggs just before serving, so their yolks stay nicely runny and can "spill" over the meat.