Meat in liezon

Any part of meat is suitable for cooking this dish. You can take a juicy pork neck, delicious meat on the bone or a soft tenderloin.

Wash the meat well, dry it and cut it into portions. The thickness of the sliced piece in this case should not be more than 1-2 cm, since the meat in the pie is fried quite quickly. And the pork should have time to cook during the time that the breading is fried.

Season the meat with salt, pepper and ground coriander. Leave the pork for about half an hour to soak in seasonings. So the meat turns out more juicy and tasty.

Prepare bread crumbs for breading meat. To do this, dry white bread or a loaf. Then grate it on a grater or grind it in a blender, after which it is desirable to sift the resulting crumbs through a sieve so that large pieces do not get into the breading. Grate the parmesan finely on a grater and mix it with bread crumbs.

Prepare a meat pie. Wash the eggs, break them into a bowl. Add a little warm water to the bowl and beat the eggs with a whisk until foam forms.

Prepare the three-layer breading process. Pour a little flour into a flat plate. Next to it, put a bowl with a pie and a plate with a mixture of bread crumbs and parmesan.

Pour vegetable oil into a cast-iron frying pan, wait for the oil to heat up.

Take a piece of meat, first roll it in flour, then dip it in the piezo and cover it well on all sides with a mixture of bread crumbs and parmesan. After that, put the meat on a hot frying pan and fry evenly on all sides until a golden crust forms. At the same time, do not cover the pan with a lid and adjust the fire from medium to high. Meat should not be stewed, namely fried.

As soon as the meat is fried on all sides, put it on a paper towel so that the excess fat is absorbed into the paper.

Do the same with each piece. Put the finished meat in the liezon on a plate, decorate with herbs and you can serve it on the table.

Bon appetit!