1) In a blender or processor mix garlic, parsley and salt
until finely minced. Spread this mixture on to the meat
with a rubber spatula, hitting with the heel of the hand
so that it adheres.
2) Dip the meat into the egg, then coat with the
breadcrumbs. Leave for at least 20 minutes before frying.
3) Heat the oil in al arge skillet. Over a high heat cook
the meat, just until the coating browns. Keep the cooked
peices warm while frying the remaining peices. Serve
with sauteed pimentos.
