Parisian Pork Cutlet

Parisian pork cutlet is the lighter relative of the breaded cutlet: it is fried in a flour-and-egg batter, without breadcrumbs.

1. Cut the pork loin into slices, pound them thin, then salt and pepper them.

2. Mix the eggs with the flour and the milk into a thick, smooth batter.

3. Dip the meat slices into the batter, so it coats them thickly.

4. In plenty of hot oil fry them golden brown in about 4 minutes per side.

5. Drain them, and serve them hot.

Tip: The batter should be on the thicker side – this way it clings well and covers the meat evenly.