Authentically German: thin, breaded, and fried.
Top the pork with the chive sour cream. Garnish with the chopped parlsey.
Place chives in a bowl with the sour cream, season with salt and pepper.
Once the oil is hot enough that a pinch of flour sizzled immediately when added, working in batches if necessary, add the breaded pork (tapping off any excess coating before adding). Transfer to a plate.
In a large pan (nonstick, if you have one), heat a thin layer of oil on medium-high.
Working one piece at a time, thoroughly coat the seasoned pork in the seasoned flour (tapping off any excess), then in the beaten egg (letting the excess drip off), then in the seasoned breadcrumbs (pressing to adhere). Transfer to a plate.
Crack the egg into a bowl; season with salt and pepper and beat until smooth.
Place the flour and breadcrumbs on two separate large plates; season each with salt and pepper.
Discard the plastic wrap. Season both sides with salt and pepper.
With the bottom of a heavy pan (or a flat meat mallet), pound to a ¼-inch thickness.
Pat the pork dry with paper towels. Place between two sheets of plastic wrap.
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