Pork escalope

Escalopes are usually prepared from the best tenderloin of lean veal, beef and other lean meats. But this dish can be prepared from pork, which after special processing and frying will acquire a delicate unique taste. The main difference between pork escalope and others is that it should not be betrayed by breading before cooking. Pork escalopes are served for lunch and dinner, and they can also be on the holiday table menu.

Ingredients

• Pork tenderloin - 600 grams
• Eggs - 2 pcs.
• Hard cheese - 150 - 200 g
• Garlic - 6 - 8 cloves
• Lemon - half
• Mayonnaise - 100 g
• Flour - 2 tbsp. spoons
• Greens (parsley or dill) - (bunch
• Table salt - ½ teaspoon
• Ground black pepper - ¼ teaspoon

Directions

1. Pork flesh must be prepared: wash in cold water, remove the veins and cut it into thin slices. If the pieces turned out thick, wrap them in a cellophane bag and beat a little with a hammer on the board so that their thickness was not more than 1 cm
2. Next, gently rub the pieces of meat with ground black pepper and salt on both sides. To make the meat soft afterwards, it must be rubbed with acid. Prepare lemon juice: put half a lemon in boiling water for 5 - 10 seconds, then squeeze it into a glass and sprinkle with juice pieces of pork. Place the meat in the refrigerator for 30 - 40 minutes.
3. Grate the cheese on a fine grater, wash the eggs, beat in a bowl, add mayonnaise and cheese, salt. This mixture should be beaten with a whisk or mixer until smooth. Peel the garlic, rinse, crush and add to the dough.
4. After the meat is marinated, put the pan on the fire, heat it and pour the fat (in this case, sunflower oil). Dip raw escalopes in egg-mayonnaise batter and place in a hot oiled pan. Fry pork escalopes on both sides until crispy.
5. Pork escalope is usually served hot with vegetables, scrambled eggs or mashed potatoes. To do this, place the fried meat on a serving or serving dish, and to decorate it, wash the greens and spread the twigs on the edge of the plate.
7. Bon appetit!