- Pork - 500 Grams
- Bread white - 4 Slices
- Fresh dill (bunch) - 1 Piece
- Lemon - 1 piece
- Tomato paste - 1 Art. a spoon
- Oregano Dried - 1 Pinch
- Vegetable oil - 2/3 Glass
- Egg of chicken - 2 pieces
- Wheat flour - 3 Art. spoons
- Salt food - - To taste
- Ground pepper - - To taste
- Pepper Bulgarian dried - 1 Pinch (optional)
Get to know the ingredients needed to prepare this dish. I draw your attention to the device that is used to effectively beat meat - the tenderer. If there is no tender, you can beat it off with the traditional method. First of all half a kilogram of meat is cut into 4 pieces of the same size. Each of them is pierced with the help of a tenderer. This is done as in the photo. Press ... Eureka - the meat is covered with holes, thanks to which meat is marinated much faster and more efficiently. This procedure is done with each piece of pork. We cut the chopped pieces of meat for half an hour into a marinade, prepared by mixing tomato paste, juice of one lemon, oregano and half a glass of vegetable oil. While meat is marinated - we will prepare a mixture for breading. To do this, using a processor, grind the dried bread, dill greens, lemon zest and dried sweet pepper. To a homogeneous consistency of breadcrumbs. When the meat is pickled - we are engaged in breading. We will panize as follows: first, we dip each piece of meat into the flour, then into the beaten egg, and finally into the mixture we cooked for breading. We pan the meat and let it lie in breadcrumbs for about 10 minutes before we start to fry. The meat is well marinated, therefore it is not necessary to fry for a long time - literally for 3-4 minutes on each side. Pork in breading is ready! :)
Servings: 3-4