Warm quail egg appetizer

Ingredients

• 1 kg pork loin
• 2 tablespoons all-purpose flour for the pork
• 1 teaspoon salt for the pork
• 1/2 teaspoon ground pepper
• 1 tablespoon dried oregano
• 100 ml oil for frying
• 2 tablespoons ketchup
• 1 medium zucchini (250 g)
• 2 tablespoons all-purpose flour for the zucchini
• 1/2 teaspoon salt for the zucchini
• 200 g aged cheddar
• 200 g sliced pork loin
• 12 quail eggs
• 1/4 teaspoon salt for the eggs
• 200 g cherry tomatoes

Preparation

1. Cut the pork loin into 12 pieces and pound them thin. Season with 1 teaspoon salt, pepper and oregano, then dredge the slices in 2 tablespoons flour and shake off the excess. 2. Heat 95 ml oil in a frying pan and fry the pork in batches for 2 minutes on each side, about 16 minutes in total, until browned. Arrange the slices on a baking tray lined with parchment paper. 3. Wash and dry the zucchini, then cut it into about 12 rounds. Sprinkle with 1/2 teaspoon salt, dredge in the remaining 2 tablespoons flour and lightly fry in the same pan, in the remaining oil, for 2 minutes on each side, about 12 minutes in total. 4. Spread ketchup over the pork. Top each piece with a zucchini round, a small piece of cheese and a slice of pork loin. Grate a little cheese over the top. 5. Put the tray in an oven preheated to 200°C for 8 minutes, until the cheese melts and starts to brown. 6. Grease a nonstick pan with the reserved teaspoon of oil and fry the quail eggs in batches, about 6 minutes in total, until the whites are set. Sprinkle with 1/4 teaspoon salt, place an egg on each piece and serve warm with cherry tomatoes.