Pork breaded medallion (with croutons)

1 serving


The meat is separated from the bone, cut across the fibers slightly obliquely into portions, giving a round shape (2 cm thick). The meat is salted, mealed in flour, beaten egg and croutons mixed with crushed breadcrumbs. Roast in heated fat on both sides until golden, then reduce the heat and bring to readiness. It is served hot on an oval platter, the bay with fat left over from the roast. On the side dish - raw vegetables. So the scorched pig is better than the "disgraced" one, and the pork is wonderful meat; it does not require much time when cooking and is very tasty if you approach this process professionally.