This recipe was born because of an error... I Wanted to cook chops and thawed instead of filaki neck, which we usually do kebabs. To beat it I don't like, just to fry - a little hard work. Mom said the "rumors" that dry mustard makes the meat is divinely tender, the rumors are true 100 %. The meat just melted in the mouth, crisp savory crust. Help yourself!!

Neck of pork cut into serving pieces. Prepare a mixture of peppers, paprika, salt and mustard, stir, RUB it into the meat, it will become rusty. Leave to marinate overnight. Prepare the beaten eggs with salt and breadcrumbs. Meat, dip in egg, then roll in breadcrumbs, then again in egg and breadcrumbs. Fry in vegetable oil on medium heat until tender. That's the beauty turned out. Bon appetit!