Vas-Style Pork Roast with Onion Crushed Potatoes | Crispy Garlic Pork Cutlet

Crush or finely grate the garlic cloves, then mix into the milk with a teaspoon of salt and freshly ground black pepper.

Gently pound the pork loin chops and make small cuts along the edges in a few places so they do not curl up during frying. Lay the meat slices in the garlic milk so they are completely submerged, then cover and refrigerate for at least 2-3 hours (or even overnight).

Peel the potatoes, cut them into even cubes, cook in lightly salted water until completely tender, then drain.