This is a cottage pork cutlet fried with tenderloin.
Cut the tenderloin into a slice of about 1cm, knock it loose with a knife back, add pepper, salt, and wine for 10 minutes.
Pan hot oil, meat wrapped in raw powder into the egg liquid and then wrapped in bread, simmered in a small pot, fry, golden frying until both sides of the golden, out of the pot.
Less salt, served with tomato sauce, or other sauces.