Ingredients

Adjust Servings:

	800 g Bone-in pork loin chops Meat
	100 g Flour Meat
	2 Eggs Meat
	200 g Breadcrumbs Meat
	150 g Grated Parmesan cheese Meat
	Salt to taste Meat
	Pepper to taste Meat
	200 ml Sunflower oil Meat
	1 clove Garlic Meat
	500 g Potatoes Salad
	100 g, pitted Olives Salad
	150 g Cherry Tomatoes Salad
	1 teaspoon, finely chopped Onion Salad
	Salt to taste Salad
	Pepper to taste Salad
	1 teaspoon Mustard Dressing
	500 ml Wine vinegar Dressing
	100 ml Olive Oil Dressing

Nutritional information

400 kcal

Calories

20 g

Carbs

30 g

Proteins

20 g

Fat

Pork loin in breadcrumbs

1 hour
Serves 4
Medium

Ingredients

800 g Bone-in pork loin chops
Meat
100 g Flour
Meat
2 Eggs
Meat
200 g Breadcrumbs
Meat
150 g Grated Parmesan cheese
Meat
Salt to taste
Meat
Pepper to taste
Meat
200 ml Sunflower oil
Meat
1 clove Garlic
Meat
500 g Potatoes
Salad
100 g, pitted Olives
Salad
150 g Cherry Tomatoes
Salad
1 teaspoon, finely chopped Onion
Salad
Salt to taste
Salad
Pepper to taste
Salad
1 teaspoon Mustard
Dressing
500 ml Wine vinegar
Dressing
100 ml Olive Oil
Dressing

Directions

With a few simple tricks, you will make the best breaded pork loin that remains juicy with an extra crispy coating. It is served with a simple salad of potatoes, onions, cherry tomatoes, and olives, drizzled with a dressing of mustard and olive oil.

1. Prepare the breading
Season the pork loin with salt and pepper on both sides. In one bowl, pour in the flour; in another, beat the eggs; and in a third, mix the breadcrumbs with grated Parmesan.

2. Bread the meat
Pour oil into a pan, heat it over medium heat, and add a clove of garlic. When the garlic becomes fragrant, remove it from the pan. First, coat the meat in flour, then dip it in the eggs, and finally coat it with the Parmesan and breadcrumb mixture.

3. Fry the meat
Fry the meat in the oil until it turns golden yellow.

Salad
4. Prepare the salad
Boil the potatoes with the skin on in salted water. While still hot, peel the potatoes and cut them into pieces. Add salt, pepper, onion, quartered cherry tomatoes, and chopped olives to the potatoes.

Dressing
5. Season the salad
In a separate bowl, mix mustard, vinegar, and olive oil, then pour it over the potatoes and mix well to ensure everything is seasoned. Taste and add more seasoning if desired.