Actually, nuggets are a dish of chicken fillet, it is well known. But why not make nuggets from another type of meat in the same way as chicken ones are prepared? Pork tenderloin is tender and juicy enough for this. And the most important thing in nuggets – crispy crust and juicy filling. I took for cooking a pork vertebral tenderloin - a muscle useless and therefore soft, almost without veins. I prepared nuggets in two ways. I will describe both, but I will admit that I liked the second one better.
| Cook Time | 30 minutes |
| Servings |
Ingredients
- 500 gram Pork tenderloin
- 2 pieces Chicken eggs
- 3 tablespoons Starch
- 100 gram Breadcrumbs
- 50 ml Milk
- Salt to taste
- Black pepper to taste
- 8 tablespoons Vegetable oil for frying
Ingredients
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Instructions
- Cut the tenderloin across with 1.5 – 2 cm thick medallions.
- 1 method Break the egg into a bowl and beat with a fork or whisk.
- Pour the starch into another bowl.
- Put the crackers in a dish or bowl, season with salt and pepper.
- In a wok or just a deep frying pan, heat the vegetable oil strongly. The pieces of meat to roll in starch…
- ...then dip in egg…
- ...crumble in breadcrumbs…
- ...and fry until Golden brown.
- 2 method Add salt and pepper to the sliced meat pieces on both sides.
- Make a lezon: break the egg into a bowl, pour in the same milk or cream, beat with a fork or whisk.
- In the dish, pour the starch, breadcrumbs, mix well.
- In a wok or just a deep frying pan, heat the vegetable oil strongly. Dip the meat pieces in the lezon, then in a mixture of crackers and starch, and fry until Golden brown.
- On both sides, of course.
- Bon Appetit!
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