Thăn heo chiên giòn rau quế

Method

1. 1 Slice the pork tenderloin into 1.5 cm thick slices, then pound them until they are 8 mm thick.
2. 2 Marinate the sliced meat with salt, pepper, and half of the chopped basil for 30 minutes.
3. 3 Pat the meat slices dry, then roll them in flour, dip them in egg, and coat them in breadcrumbs.
4. 4 Deep-fry at 175 degrees Celsius for exactly 3 minutes on each side. Pork tenderloin is lean, so overcooking will dry it out.
5. 5 Remove them to a rack instead of absorbent paper so that the underside doesn't get soggy from steam.
6. 6 Fry the remaining basil leaves for 10 seconds, then sprinkle them on top and dip in sweet chili sauce with lime juice.

With an appliance

• Air fryer 35 min

  Replace step 4: spray oil evenly, then steam in a hot air pot at 195 degrees for 11 minutes, flip at minute 6.