Chop juicy, crispy and fry crispy
That's how chops get pretty juicy, crispy and crispy!
Season the chops as usual (salt, pepper and paprika), then toss in egg and breadcrumbs. Now these come into the pan (only at full level and immediately switch down to medium heat) and are not turned more, until the upper (visible) breading the blood slowly rises and slightly shimmers through the breading (about 4 minutes for medium-strong meat and medium temperature).
Now turn the chops and simmer for 3-4 minutes at low level. You will see, they are crunchy on the outside and tender and juicy on the inside! If you turn too often (this also applies to Schnitzel), the juice may leak and you usually do not have a sense of time for the meat, so it tastes dry.
So that chops do not "go up" in the pan, I scratch the bacon layer / fat layer on the edge very carefully before frying.
Have fun and good hunger with juicy great pieces of meat!
