Breaded pork steak
3 servings
25 minutes
Breaded pork steak is a classic dish of European cuisine that combines the tenderness of meat with a crispy golden crust. The origin of such meat dishes traces back to the traditions of Viennese and French gastronomy, where breading was used to create a special texture. The pork steak is first coated in egg and flour, giving it an appetizing crust, then fried over low heat until it reaches a crispy golden structure. The taste is rich and juicy with a slight crunch, while the breading retains the juices inside the meat. This dish is perfect for cozy home dinners as well as festive tables. It pairs wonderfully with vegetables, potatoes or light sauces, highlighting the depth of flavor and aroma of fried pork.
1
Cut the pork into flat pieces, not thick in width, rub with salt and a little pepper.
- Pork: 450 g
- Salt: pinch
2
Break the egg and pour flour into a shallow plate, then coat the pieces of meat in the egg and then in the flour.
- Chicken egg: 1 piece
- Wheat flour: 40 g
3
Heat the pan, pour in oil, and fry on low heat until a crispy crust forms.
- Olive oil: 1 tablespoon
