Summary

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

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Instructions

1. 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.
2. 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.
3. Dust the neck chops lightly with a little flour on both sides, then turn in the egg and then turn in the cornflakes.
4. Heat a pan with enough clarified butter. Fry the chops on a low heat for about 7 minutes on each side until golden.