Lightly pound the neck steaks and season with paprika powder and salt on both sides. Turn individually in a little flour, pull through the beaten eggs and press into the breadcrumbs (a mixture of breadcrumbs as well as a little paprika powder).
Fry the breaded steaks in deep oil in a coated pan on both sides at medium temperature until golden brown.
Peel the potatoes and cook them in salted water until they are too soft, if possible. Place the individual potatoes next to a round pen and cut with a sharp knife every half centimeter until you touch the pen with the blade. So you can`t cut too deep, because the potato should still retain its original shape.
Now place the potatoes in a baking dish and season with sea salt and paprika powder and oil with a brush.
The potatoes are now baked in the preheated oven at 200 ° C for approx. 15 minutes. Sprinkle with the grated cheese five minutes before the end of the cooking time.
For the sauce, clean and quarter the Egerlinge and fry them lightly with a little oil. Deglaze with the meat stock and add the sauce powder, then bring to the boil again.
Place the neck steaks on the individual serving plates and place two of the potatoes next to them. Serve with the sauce.
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