2 pork escalope
2 eggs, beaten
Oil (grape seed)
- Flatten the pork escalope with a meat hammer (I used the back of a flat knife which worked the same)
- Season both sides with salt
- Coat with flour, then dip in the egg mixture.
- Finally coat with breadcrumbs
- heat oil in a deep frying pan until hot
- slowly lower the meat into the oil and fry for a few minutes, turn once
- Drained the excess oil on kitchen towel before serving.