Summary
| Prep Time | 20 mins |
| Cook Time | 15 mins |
| Total Time | 35 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
Ingredients- 4 pork chop (s) (neck chops), boneless
- 2 egg (s)
- 120 g corn flakes
- 1 teaspoon paprika, hot pink (Pimenton de la Vera)
- salt and pepper
- some flour
- Clarified butter or oil
Print Recipe
Pin Recipe Instructions
- Crumble the cornflakes in a freezer bag with a meat mallet or rolling pin, but do not pound them into powder. Therefore do not use a food processor.
- Flatten the neck chops with the meat tenderizer until they are about 7 mm thick. Whisk the eggs well with salt, pepper and paprika powder.
- Dust the neck chops lightly with a little flour on both sides, then turn in the egg and then turn in the cornflakes.
- Heat a pan with enough clarified butter. Fry the chops on a low heat for about 7 minutes on each side until golden.
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