Steak Antoinette

Pork chops layered over fried bread with smoked pork fillet, compote peaches and melted yellow cheese, baked in the oven.

Ingredients

4 pcs		pork chops, boneless
4 slices		smoked pork fillet
4 slices		peaches (from compote)
4		yellow cheese (kashkaval), slices the size of the chop
4 slices		bread, store-bought
—		oil for frying
2 pcs		eggs
1 tsp	5 ml	black pepper
to taste		salt

Pound the pork chops and season them with the salt and black pepper.
Leave them to rest for 30 minutes in the refrigerator.
Beat the eggs and dip the bread slices in them, then fry them in hot fat in a pan on the stove.
Leave the fried slices on kitchen paper to drain off the fat.
Separately, in a nonstick pan, fry the chops in very little fat.
In the baking tray in which you will bake the steak, place the fried bread slices as a base.
On top of them arrange in order the chops, the smoked pork fillet, the peach slices, and place the yellow cheese on top.
Bake the steaks in a preheated oven at 220 degrees until the yellow cheese is browned.