Got to use collar meat, unless you can tenderize it perfectly.
Recipe quite easy:
- hit the collar meat to soften the hard part (I just punch it)
- beat an egg with a teaspoon of salt and pepper.
- marinate the meat with the egg mixture for at least half hour in the fridge.
- spread bread crumbs on a plate, and roll/cover the marinated meat on it. Just make sure there is enough crumbs to cover every part/cleave of the meat. (I just bought those fine clumps off the shelves, or you can use crushed Jacob biscuit but I think the texture will not be even)
- air fry it for 20 or 25 minutes at 180, depending on how thick is the pork. Turn it around with 5 minutes left on the timer.
- hit the collar meat to soften the hard part (I just punch it)
- beat an egg with a teaspoon of salt and pepper.
- marinate the meat with the egg mixture for at least half hour in the fridge.
- spread bread crumbs on a plate, and roll/cover the marinated meat on it. Just make sure there is enough crumbs to cover every part/cleave of the meat. (I just bought those fine clumps off the shelves, or you can use crushed Jacob biscuit but I think the texture will not be even)
- air fry it for 20 or 25 minutes at 180, depending on how thick is the pork. Turn it around with 5 minutes left on the timer.