Slice the pork loin into fine strips. Use three dishes into one you whisk the eggs, into the next one put the breadcrumbs or panko and season with salt, pepper, a little paprika. Into the third one add the flour.
First you dip the meat individually into flour and shake off, then into the egg, let the egg drop off so it's not to soggy, then you roll the pieces of meat gently in the breadcrumbs/panko.
Heat the oil and gently cook the pieces of coated meat until golden brown. Drain on kitchen paper and set aside.
Slice the mushrooms and saute gently. Crush the garlic finely, add to mushrooms. Set aside.
Slice the bread and gently fry in a little oil, take care they fry quickly to a crisp. Crisp the bacon, then add balsamic vinegar, sugar, stir through for about 1 minute. Add the cream, stir until sauce starts to thicken. If you prefer use single cream. Season to taste.
Wash the salad leaves. Then layer the meat and mushrooms over them. Drizzle the dressing/sauce over. Add the breadcrumbs and cherry tomatoes. I serve this usually with pasta, new potatoes or wedges. You can eat this salad warm or cold or a bit a both.
#salad
