Hearty, tender and wonderful aromatic – the Pounding ham (also Tap ham named) brings a delicious specialty to the table, which was estimated in the GDR, especially on special occasions. Lean hamfirst in Milk or Water Inserted and then tender poundedis with a crispy one Panade out of beat and Breadcrumbs Covered and golden yellow fried. The tapping is particularly tender And gets a fine structure, while the crispy shell provides the perfect bite. A simple but impressive dish, both with Potato pour as well as a fresh lettuce wonderfully harmonized.
Ingredients & preparation
You cut lean ham in slices of half finger thickness, which you put in milk for three to six hours or just in water. Then you tap the slices with the flat side of the chopping and chop them slightly on both sides, dive into beaten egg and turn it in grated bread. You will be fried in the pan on each side for five minutes light brown.
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