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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