Classic Hungarian Sunday Lunch

Instructions:

1. I tenderize the pork loin slices, salt them, and let them sit for an hour. I then coat the slices in flour, eggs, and breadcrumbs, making sure to let the excess egg drip off. This is important because if too much egg remains, the coating will puff up during frying, causing the meat to curl up inside, making it tough instead of tender and juicy. I fry the breaded slices quickly in very hot but not too much oil. This is also important to prevent the sinews in the meat from contracting, which would toughen the meat. If the oil starts to "smoke", I reduce the heat to medium.

2. Thoroughly wash the potatoes, peel them, and cut them into cubes. Then, cook them in salted water until they are partially tender. Meanwhile, finely chop the parsley. In a pan, heat some butter and sauté the parsley for 2 seconds. Add the potatoes, mix them well, and sauté together for half a minute.