
Chop the green onions into rings.

Beat the pork with a hammer or the flat side of a knife to a thickness of 5 mm.

Season the chops with salt and pepper. Roll in the curry.

Then dip the pork chops in the egg and then dip them in the curry again.

Heat a frying pan, pour in vegetable oil and fry the pork for 5 minutes on each side. Done.

Garnish the dish with green onions and quail egg.