Axel`s Breaded Pork Chops
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Total Time | 20 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 4 pork chop (s)
- salt
- pepper
- Paprika powder
- Flour
- 2 egg (s), size M
- 0.5 ½ cup condensed milk / coffee cream or just cream
- Breadcrumbs / breadcrumbs
- oil
Print Recipe
Pin Recipe Instructions
- Wash the meat, pat dry, but not too dry, otherwise the flour will not stick well.
- Season the meat with salt and pepper. Refine with paprika powder, noble sweet or rose paprika, as 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 breading a more airy touch and a nice taste.
- Pour the breadcrumbs / breadcrumbs into a third plate.
- You can make the breadcrumbs yourself from grated rolls from the day before.
- For the breadcrumbs I take toast / white bread, without crust and bake it in the oven, GOLD YELLOW and then rub it.
- The whole thing is called a Panierstrasse.
- I use 3 plastic bowls for this, which are now made of stainless steel.
- Let the oil get hot in a pan. The oil should be about 1cm in the pan, as the breading absorbs a lot of the oil.
- Put the breaded meat away from the body to avoid the risk of splashing into the pan. Depending on the thickness of the chops, I slowly count to 20/30 and then turn the meat.
- After TURNING, REDUCE the heat immediately, otherwise the breading will burn, then finish frying for approx. 5-6 minutes.
- As a side dish I recommend:
- Fried potatoes or fried noodle and a slightly sweet salad
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