Corn Flakes Breaded Pork Chops With Garlic Yogurt Buttermilk Sauce

I had picked up some thick boneless pork chops. I liked the idea of using corn flakes as a breading component. Now the result I can hardly call Schnitzel, although the method is almost the same.
 
Lets start with the easy thing, the sauce.
In a bowl mix
  • 2 heaping tbsp of plain yogurt
  • 4 tbsp of buttermild
  • 1 smashed clove of garlic
  • salt, pepper, a bit of ground sweet paprika
If the sauce is to liquidy, add some yogurt. Otherwise add some buttermilk.
 
The pork chops:
My chops were about 2 fingers thick. Pound them out until they are about 1 finger thick. If there is rim of fat, cut it a few times. The skin there restricts the meat and it starts to bubble up rather then staying flat.
On a plate crack an egg and mix it up. On a second plate, add smashed corn flakes. 
Salt and pepper the chops from both sides. 
In a frying pan heat up some oil. When the oil is hot, dip the chops with both sides in the egg wash and then into the corn flakes. Fry them from both sides until golden brown. Depending on the thickness, it may need some extra time. Turn down the heat and cover for a few minutes. It then kinda bakes for a few minutes.
Add the end add the left over egg and cook.

 
Serve with potatoes.
-Mahlzeit-


 
 

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