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MEXICAN PORK CUTLET

Material (4 servings):

Mexican pork Fillet - 180 g (15 g each cut, 3 per serving)
Salt, pepper A bit
Wheat flour a little
Eggs 2 pieces
Bread crumbs 100 g
Salad oil appropriate amount

Coleslaw

Red turnip (shredded)
Radish (shredded)
Carrot (shredded)
Ore Salt (from Brittany), Lemon
Worcester sauce + tomato ketchup + mustard

How to make

Shake the salt and pepper to fillet meat. Melt eggs, add (1) in the order of wheat flour, fried eggs, bread crumbs and fried in salad oil. Place the attachment in the center of the dish and arrange it cleanly.