The process involves preparing thin slices of pork, typically from the loin or leg, coating them in breadcrumbs, and then cooking them until golden brown and cooked through. This culinary preparation results in a crisp exterior and a tender interior. A common method includes dredging the meat in flour, dipping it in beaten eggs, and then coating it in breadcrumbs before frying or baking.
This method of preparation offers a relatively quick and satisfying meal option. It allows for variations in flavor through different seasonings added to the breadcrumb mixture or marinades applied to the meat. The origin of the dish can be traced back to various cultures with similar preparations, emphasizing the universal appeal of breaded and fried meats. Its versatility lends itself to different cuisines and dietary preferences.