Tasty filling, soft loin in crispy breadcrumbs. Devolay in a slightly different version, because it is made of pork and mushrooms. Elegant dinner for Sunday.
It is best to fry the pork in lard, as it should be fried in a traditional way.
for 4 people
- 4 thick slices of pork loin
- 200g of mushrooms
- 1 onion
- 1 tablespoon of lard
- 1/2 teaspoon of salt
- 1/2 teaspoon of pepper
- 1/4 teaspoon of dried garlic
- breadcrumbs for breading
- 2 eggs
- breading flour
- salt and pepper
- lard for frying (possibly oil)
Cut the mushrooms into slices, and finely dice the onions.
Heat 1 tablespoon of lard in a frying pan, add mushrooms and onion. Season with 1/2 teaspoon of salt, pepper and 1/4 of dried garlic. Fry until browned. Set aside to cool down.
Break the pork into thin, large pieces. Season with salt and pepper on both sides.
Place a spoonful of mushrooms in the middle of each (depending on the size of the loin to be able to wrap it exactly). Leave the remaining mushrooms to serve.
Roll the cutlets first, two opposite sides to the center, and then into a roll (like spring rolls or croquettes). Put them on a plate and put them in the fridge for 30 minutes.
We heat up the fat in a pan.
Break the eggs in a bowl. In separate we put flour and breadcrumbs.
We take out the pork loin rolls from the refrigerator. We coat in flour, then in egg, and finally in breadcrumbs.
Fry on medium heat until golden brown on each side.
We serve, for example, with potatoes, other mushrooms and any salad.