1. Pound the pork slices and season with salt and pepper.
2. Finely grate and squeeze the potatoes.
3. Coat the pork in flour, dip in beaten eggs, then cover with grated potatoes.
4. Fry until golden brown on both sides.
5. Boil the potatoes for the side dish.
6. Toss them with butter and chopped parsley.
7. Serve the crispy pork with parsley potatoes.
Tip: A thinner potato coating makes the crust crispier.
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