Pork stack

1 serving


The loin is cleaned of excess fat, leaving a layer 1 cm thick. The meat is washed, separated from the bone and cut across the fibers of the portion 1 cm thick. Slightly flattened, give them an oval shape. Then the meat is salted, grated with spices, rolled in flour and fried on both sides. It is reeled over low heat, placed on a dish, poured fat from roasting and decorated with herbs. The side dish serves potatoes in any form, best of all "free, " a salad of vegetables.