1. Wash the pork tenderloin and cut into slices about 8 mm thick.
2. Use a "loose meat hammer" to hammer the meat slices into thin slices. This is done to make the meat soft.
3. The area of the hammered meat is about twice as large.
4. Beat the eggs, stir well, add the hammered meat slices, add salt and white pepper, and marinate for ten minutes.
5. Dip the marinated meat slices with breadcrumbs, put them in a frying pan (60% hot), wait until the surface is golden brown, and change the knife to the plate.
6. Finished picture
Tips:This dish is best to be eaten and cooked, and it doesn't taste good when it is cooled.
