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Pork tenderloin steak fried in lard, potato salad

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Alternative to the classic Christmas Eve dinner in the form of fried carp are pork cutlets. In our recipe we have prepared them from lean pork tenderloin. We couldn’t prepare anything else to go with them but potato salad. You can really look forward to this one, because we have played with the recipe a lot. Its tempting colours will please not only the taste buds but also the eye.

Ingredients:

Number of servings: 4 For steaks: 800 g pork tenderloin 200 g 150 g pork lard 100 g 100 g smooth flour 2 pcs of egg pepper salt For potato salad: 500 g potatoes 500 g root Vegetable Recipes (carrots, celery, parsley) 70 g sterilised peas 30 g pickled cucumbers 30 g

td>mayo 30 g mustard 20 g onion 2 pcs eggs pepper salt

Procedure:

  • Clean the pork tenderloin, tenderize, salt and pepper. Coat in flour, eggs
    and breadcrumbs. Fry in hot lard until golden.
  • Cook unpeeled potatoes and root Vegetable Recipes until soft in salted water. Hard boil the eggs.
  • Peel the potatoes, root Vegetable Recipes and eggs and cut into cubes.
  • Cut the onion and sterilised cucumber finely.
  • Add peas, mayonnaise, mustard, salt, pepper and mix everything thoroughly and put in the fridge to cool.

    • Recommendation:

    When you are in the store choosing meat, eggs, potatoes and other necessary ingredients, it pays to buy the best quality ones. They boast one of the quality labels on their packaging, such as Klasa, Regional Food or BIO. Let’s get to it, Santa Claus is already slowly ringing the bell.

    To ensure that the potatoes are firm and firm when cooked, prepare a salad of type A boiling potatoes, which are optimal for this. Red-skinned varieties can also be an option (again, boiling type A).

    Note:

    Recipe for article: Festive boards made with quality ingredients

    Source: www.akademiekvality.cz

    potato salad