Preparation:
Lightly beat the eggs in a deep dish, using a fork or whisk.
Dip each chop in the egg, coating both sides and letting the excess flow back into the plate as you pull the chop away.
Turn the meat in the bread crumbs as follows: Press the chop firmly against the crumbs, using the palm of your hand. Tap the chop 2 or 3 times, then turn it and repeat the procedure.
Your palm should come away dry, whisk means the crumbs are adhering to the meat.
Choose a saucepan that can subsequently accommodate the chops without overlapping. If you don't have a large enough pan, you can use a smaller one, and do the chops in to or even three batches. Put in the butter and oil, turn on the heat to medium high, and when the butter foam begins to subside, slip in the chops.
Cook until a dark golden crust forms on one side, then turn them and do the other side, altogether about 5 minutes, depending on the thickness of the chops and desired degree of doneness.
Transfer to a warm platter and sprinkle with salt |
