Cut pork fillet into pieces 3/5 inch (15 mm) thick, one for a portion. Chop it slightly and sprinkle with dry white wine. Let stay for 25-30 minutes, season with salt and pepper. Dip into beaten up eggs with milk. Roll them in finely cut onion.

Fry the meat on both sides in vegetable oil. Place in an oven then and cook until ready.

Serve with assorted vegetable side-dish.