- Breadcrumbs - 5 st. spoons
- Black pepper - 1/4 Teaspoons
- Garlic - 3 Teeth
- Rosemary - 1/2 Art. spoons
- Pork loin - 800 Grams
- Egg of chicken - 1 piece
- Chili - 1/4 Teaspoon
- Vegetable oil - 45 milliliters
- Mustard - 4 Teaspoons
1. My meat, let the water run off, and then dipped with a paper towel. We rub the meat with mustard and leave it for about an hour. Wipe preferably with dry mustard, although it is possible and acute. 2. Prepare the batter. We break an egg, mix it in a deep bowl and salt. In the second dish, mix breadcrumbs, rosemary, dried paprika, ground black pepper and chili. 3. With a special hammer we beat the meat from both sides. To prevent meat from splashing on the side, we put it in two bags. We clean and cut garlic along quarters, with a sharp knife we make cuts in meat, and we stuff garlic. 4. Then we dip the meat in the egg. 5. After doing the same in the breadcrumbs. 6. Heat the pan in the frying pan and lay the meat on it. Fry the meat on all sides for about 5-6 minutes. If the meat thickness is more than one centimeter, cover the meat and fry for 3-5 minutes longer, on a small fire.
Servings: 4