Pork tenderloin cotret alto
Cut the pork tenderloin into 1/2, salt and pepper, and blend in, then add flour → beaten egg → breadcrumbs.
Combine it with melted butter and 50cc of olive oil and heat it to 170°C in a frying pan.
Put A in a bowl and mix it with B, a pinch of salt, a little pepper and a little lemon juice. To finish off, add a pinch of Italian parsley.
Fry [1] in a heated frying pan. (Approximately 6 minutes)
Fry for 6 minutes, then transfer to an oven heated to 200°C and bake for another 3.5 minutes. Put a golden skewer into the meat to check the heat inside, and remove it if it's OK
Put C in a heated frying pan and heat over medium heat for about 40 seconds.
Place salad and cotlette alto on a plate and pour the sauce from [6].
-
- Pork tender meat
- 100g
-
- flour
- Appropriate amount
-
- Whole eggs
- 1 piece
-
- breadcrumbs Raw
- Appropriate amount
-
- butter Melted
- 90g
-
-
deep-frying in olive oil
For
Aldoino Extra Virgin - 50cc
-
deep-frying in olive oil
For
-
[A]
- the green beans Boil
- 5 bottles
-
- the fruit tomatoes into wedges.
- 40g
-
- the onion thinly and soak it in water.
- 15g
-
[B]
- minced garlic
- 0.7g
-
-
Olive
Oil for Salads
Ardoino Extra Virgin
- 10cc
-
Olive
Oil for Salads
-
- Balsamic Vinegar
- 1/2 tsp
-
- Salt and pepper
- Appropriate amount
-
- Lemon juice
- Appropriate amount
-
- Parsley ( Italian parsley)
- A pinch
-
[C]
- Pork cutlet sauce
- 1 tablespoon
-
- Worcester sauce
- 1/2 tsp
-
- ketchup
- 1 tablespoon
-
- butter
- 8g
-
- Tabasco
- A swing
-
- Fondvaux
- 10cc
-
- Lemon juice
- 1/2 tsp
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