I still had, or better, mostly precooked floury potatoes. So the whole thing is shortened in time. My potato salad is a little different every time, what is there comes in. So, I put a teaspoon in a tall bowl. Mustard, the very finely chopped red onions, as well as the finely chopped pickles. The diced hard-boiled eggs. stir. I cut the potato into very thin slices and scald them with the hot broth, let them soak in a little.

6 pieces potatoes, boiling floury 2 pieces boiled eggs 1 large pickled cucumber 1 medium red onion freshly diced 2 slices of bacon (diced black smoked) depending on the width 1 small carrot (cooked) as required, small modification, instead of mayonnaise I took this myself made remoulade fresh chives, salt, pepper, boiled meat broth to pour on.

During this time I prepare the tartar sauce and it goes 1, 2, Tall vessel a magic wand (mix wand at high speed) The oil, the egg, the mustard, don't forget the two tablespoons. Mustard cucumber water, spices, just put everything together in the mug. Then place the wand on the bottom of the beaker and pull the mixer from the bottom up. So It is not so firm because of the mustard cucumber water, but that doesn't matter.

Once the broth has set in the salad, mix and then add the tartar sauce. If you want, you can leave out a few bacon cubes and add them to the salad, brings a great taste. Add the fresh chives, let stand a little, season again to taste.

Seasoning, let it go a round through the breading line and then into the hot clarified butter, move the pan a little and bake the wonderful pieces of golden brown. Place on a paper towel, then arrange and ..... let it taste.

Addendum: A chop has to be streaky, it needs the fat to be juicy. Do we remember how a real "chop looked like this" on the outside a fat rim then came meat then again streaky meat in the bend was the fillet, yes that was what a real chop looked like. Today we are far from it. What a shame.