John Myers
Breaded Chop
The perfect breaded chop recipe with a picture and simple step-by-step instructions.
- 2 Pork chops
- Black pepper from the mill
- Salt
- 2 teaspoon Dijon mustard
- 2 tablespoon Flour
- 1 Egg lumped on
- Breadcrumbs for breading
- 40 g Clarified butter
- 1 Onion in six wedges
- Rinse the chops under cold water, pat dry again and then rub one side with salt and pepper; brush the other side with the mustard. Preheat the oven to 100 degrees using a suitable mold.
- Turn the chops in the flour, then pull them through the egg and bread with the breadcrumbs. Press the breading well with your hands.
- Heat the clarified butter in a pan, put in the chops with the onion wedges and fry them until golden brown on both sides and then transfer them to the oven dish and let them finish cooking gently. Prepare the side dishes during this time.
- I served spaetzle with it, which I turned in the spicy roasting set in the chop pan. The vegetables are the first fresh rosebuds of the season that I just couldn’t resist.
Facebook Comments