John Myers
Ingredients for 4 servings:
- 4 pork chops
- Salt
- pepper
- Paprika powder
- Flour
- 2 pieces of egg(s), size M
- ½ cup condensed milk/coffee cream or just cream
- Breadcrumbs
- oil
Instructions
Working time approx. 20 minutes; Total time approx. 20 minutes
Wash the meat, pat it dry, but not too dry, as otherwise the flour won’t stick well. Season the meat with salt and pepper. Add sweet or rose paprika powder, if desired. Put the flour in a deep plate. Whisk the eggs in a second plate. I like to use condensed milk/coffee cream or just cream; this gives the coating a lighter touch and a nice flavor. Pour the breadcrumbs/breadcrumbs into a third plate. You can easily make the breadcrumbs yourself from grated rolls left over from the day before. For the breadcrumbs, I use toast/white bread without the crust and bake it in the oven until golden yellow, then grate it. The whole process is called a “breading line.” I use three plastic trays for this, although you can now get stainless steel trays. Heat the oil in a pan. The oil should be about 1 cm deep in the pan, as the breading absorbs a lot of the oil. Place the breaded meat in the pan, away from your body to avoid splashing. Depending on the thickness of the cutlets, I slowly count to 20/30 and then turn the meat. After turning, immediately reduce the heat, otherwise the breading will burn. Then cook for about 5-6 minutes. As a side dish, I recommend fried potatoes or fried noodles and a slightly sweet salad.
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