Pork

Ingredients

• Pork (zapayenoy kachalochkoy, ili yesli netu kachalki togda porezanimi kuskami)
• 3 onions (large) for 1kg of meat
• 200ml flour
• 3 eggs - add one more if necessary later
• 1 tea sp. salt
• vegetable oil - pour onto a skillet, cover surface to about 4mm

Instructions

• Cut meat with apprx. thickness 7mm each. Beat the meat with a meat-hammer, wooden hammer, knife or another device.

• Mix eggs with salt using a fork in a deep plate. Do not use too much salt - it causes meat to release liquid!

• Cut onions into round slices (do not separate) 0.5cm each.

• Onto a flat plate (or another flat surface), pour flour.

• Each beaten meat slice dip into egg, then immediately into flour. Let it stay on one side on the flour and with hand put flour on the top side until egg is saturated with flour on both sides. Do this for 3 or more pieces.

• Heat the skillet with oil first. Place pieces of meat onto the skillet. Reduce the heat to middle or less.

• Fry the meat for 5-7mins until the bottom of the meat is golden, turn to the other side and wait for the other side to golden, a little less than before.

• Place slices of onion under each piece so that all of the bottom of the meat rests on the onion. Reduce heat to low or a bit higher.

• Cover the skillet with a lid.

• Watch over the onions and the meat. If the onions fry on one side, flip the onions to the other side. Do not flip meat.

• Meat should be ready in 20-30mins depending on the temperature.

• If the onions get fried too much, remove the onions, place them on a plate and replace with another set of onion rings.

• Once done, can sprinkle salt on top.