Roast Pork with Mushrooms
A whole piece of roast pork seasoned with cumin and pepper, served with sautéed mushrooms and pan-fried breaded bread slices.
Ingredients
| 2 kg | pork meat (whole piece) | |
| — | parsley | |
| — | ground cumin | |
| — | black pepper | |
| — | salt | |
| 1 | small white bread roll (for the slices) | |
| 1 cup | 240 ml | milk |
| 2 | eggs | |
| 2-3 tbsp | 30–45 ml | butter |
| — | salt | |
| 300 g | fresh mushrooms (for the garnish) | |
| 2 | onions | |
| 2 tbsp | 30 ml | butter |
| — | salt |
Instructions
Wash the meat, pat it dry, sprinkle it with salt, black pepper and ground cumin, and roast it in a preheated moderate oven, basting it frequently with the juices it releases. Cut the bread into thin slices, dip them in the lightly salted milk and then in the beaten eggs, and fry them in the butter until golden. Season the cleaned and thinly sliced mushrooms and the finely chopped onion with salt and sauté them in the butter until softened. Slice the cooked meat and arrange it on a warmed serving plate. Sprinkle with finely chopped parsley and serve, surrounded by the breaded bread slices and the mushrooms.