How to cook
The pork loin fillets are washed and dried with household paper.
They are tenderizer very carefully with a meat hammer through cling film. If desired, you can cut them with a mold of your choice - ellipses, triangles or rectangles.
Each schnitzel is sprinkled with black pepper and a little salt and left for 15-20 minutes to absorb the aroma of black pepper and salt.
In a deep bowl, beat the eggs with the soy sauce.
In a large bowl, mix equal amounts of white flour, breadcrumbs and corn flour. Add the freshly ground black pepper, as much salt as you like and mix well.
Heat the oil in a thick-bottomed pan.
The tenderized schnitzels are first rolled in the dry ingredients, then dipped in the mixture with the beaten eggs with the soy sauce and again in the dry mixture. Fry them on both sides, until they aquire a nice golden brown color.
Leave them briefly onto kitchen paper to drain off the excess fat and serve them with a fresh salad of your choice.
The breaded pork loin schnitzels are ready.