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.
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.
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.
Drizzle with mushroom sauce and serve immediately.
Season to taste with salt and pepper.
Remove bay leaf.
Simmer until sauce is reduced by half.
Add tomatoes, herbs, red wine and beef broth.
Stir in mushrooms and cook for 1-2 minutes.
Make sauce: Heat butter and onions in a saucepan over medium heat.
Turn and continue frying just until both sides are golden brown. Remove to paper towels.
Carefully add pork and fry on high heat, using a screen to prevent splattering.
Heat vegetable oil in a large fry pan.
Coat with breadcrumbs, patting them to ensure they stick. Refrigerate.
Dip pork loins in beaten eggs.
Beat eggs in a bowl.
Dust pork with flour on both sides.
Season with salt and pepper.
Pound pork loin to about 1/4 to 1/8 inch thick – but not paper thin – between two sheets of plastic wrap.
Cooking from recipes shouldn't be hard.
Use Cheffe's proprietary Smart Cooking technology to understand this recipe and transform it into easy-to-use, step by step instructions that anyone can follow.
It's like cooking on auto-pilot. Try it in the app!