Wash the pork chops first, and dry them with kitchen paper or towel.
Discharge the pig on the chopping board without water, and beat it on the pork chops with the knife back. Be careful not to use too much force, play horizontally and vertically, and knock on the front and back.
After the tapping, apply the salt, all the raw powder, then wrap the eggs, and finally the bread crumbs. Put in a non-water plate and wrap it in a refrigerator and put it in the refrigerator for 20 minutes.
The oil can be put a little more, first fry the side and fry the other side.
The fragrant pigs are discharged from the pot, and when they are cold, they can be cut into small pieces and served with ketchup.
Forgot to take pictures in front, big night, simple and delicious