(My grandmother always served these with gravy and knedle, an enormous, loaf-of-bread sized, simultaneously boiled and steamed Czech dumpling. I usually serve mine with mashed potatoes, which are a lot easier.)
4 pork chops
1/2 c. flour
1 c. breadcrumbs
2 eggs, beaten with a splash of milk
1 t. paprika
salt and pepper
olive or canola oil for frying
Flatten each pork chop—with intent—until very, very thin. The thinner the better.
Pour flour and breadcrumbs onto two different plates, and set egg mixture in a shallow dish in the center.
Mix paprika, salt and pepper into the flour with a fork.
Heat oil in a heavy pan at medium-high.
Salt and pepper the meat, and dip each prepared chop into the flour, covering the entire surface, front and back, in a thin, even layer.
Coat pork chops completely with egg mixture, then breadcrumbs.
Add the pork to the hot oil, lightly frying for a few minutes on each side until golden in color.
Drain of excess oil on paper towels.
These will be crispy, but also inexplicably light and juicy.