Ingredients
Step 1
Pound pork loin to about 1/4 to 1/8 inch thick – but not paper thin – between two sheets of plastic wrap. Season with salt and pepper. Beat eggs in a bowl. Dust pork with flour on both sides. Dip in beaten eggs. Coat with breadcrumbs, patting them to ensure they stick. Refrigerate.
Step 2
Make sauce: Heat butter and onions in a saucepan over medium heat. Stir in mushrooms and cook for 1-2 minutes. Add tomatoes, herbs, red wine and beef broth. Simmer until sauce is reduced by half. Remove bay leaf. Season to taste with salt and pepper.
Step 3
Heat vegetable oil in a large fry pan. Carefully add pork and fry on high heat, using a screen to prevent splattering. Turn and continue frying just until both sides are golden brown. Remove to paper towels. Drizzle with mushroom sauce and serve immediately.
Step 1
Drizzle with mushroom sauce and serve immediately.
Step 2
Season to taste with salt and pepper.
Step 3
Remove bay leaf.
Step 4
Simmer until sauce is reduced by half.
Step 5
Add tomatoes, herbs, red wine and beef broth.
Step 6
Stir in mushrooms and cook for 1-2 minutes.
Step 7
Make sauce: Heat butter and onions in a saucepan over medium heat.
Step 8
Turn and continue frying just until both sides are golden brown. Remove to paper towels.
Step 9
Carefully add pork and fry on high heat, using a screen to prevent splattering.
Step 10
Heat vegetable oil in a large fry pan.
Step 11
Coat with breadcrumbs, patting them to ensure they stick. Refrigerate.
Step 12
Dip pork loins in beaten eggs.
Step 13
Beat eggs in a bowl.
Step 14
Dust pork with flour on both sides.
Step 15
Season with salt and pepper.
Step 16
Pound pork loin to about 1/4 to 1/8 inch thick – but not paper thin – between two sheets of plastic wrap.
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