Slice the pork to 1 cm thick and partly cut the strings between the fat and red meat to prevent the shrink.
Tenderize meat with a kitchen mallet.
The shrunk meats should be stretched out back to original shapes.
Seasoning with salt and pepper all over the pork.
Coat the pork in flour, egg, and breadcrumbs in that order, and then fry with 170-180 oil Temperature for 5-6 minutes.
Cut it into bite size and serve it with salt and lemon or sauce. BonAppetit (^O^)
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