Hello! Today my son asked me to cook for him this breaded pork loin. He loves this dish and he always keeps a steak for the following day. This breaded loin can be served cold as well. It is ideal for a picnic. I´ve also prepared some cachelos (boiled potatoes) that perfectly combine with this battered steak. This side dish is a traditional Galician recipe, cachelos are served with a great variety of dishes, mainly with octopus, mackerel or pilchard.
Ingredients:
(Serves 4)
500 g small potatoes
1 kg of pork loin steaks (thinly sliced)
300 g of flour
300 g of breadcrumbs
2 eggs
1 tablespoon of paprika
Ground black pepper
Chopped garlic
Salt
200 ml extra virgin olive oil
Difficulty and cooking time:
Easy
30 minutes
Method:
Wash and halve the potatoes.
Put the potatoes on a large pot with water, add some salt and bring them to the boil. Then reduce heat and cook for about 10 minutes over a medium heat.
In the meantime season steaks with ground black pepper, chopped garlic and salt.
Whisk the eggs.
Coat the steaks with flour.
Then place the steak into the breadcrumbs, coating both sides thoroughly.
Place the breaded steaks on a tray.
Put the extra virgin olive oil in a frying pan over a medium heat. Fry the steaks for about 3 minutes.
Then turn the steaks over and fry for another 3 minutes, until breading is crispy and the steaks are done.
Put the steaks on a dish with kitchen paper. This will absorb the unnecessary amount of oil and the breading will be crunchier and lighter.
Sprinkle the potatoes with paprika and pour with extra virgin olive oil.
And our dish is ready.
Enjoy it!
Hopefully see you soon,
María
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