for 4 person

4	pork chops (each approx. 200 g)
1 tsp	salt
a little	pepper
2 tbsp	white flour
2	fresh egg yolks
2 tsp	medium-hot mustard
50 g	shallots, finely chopped
3 tbsp	breadcrumbs
1 ½ tbsp	grated Sbrinz
¼ tsp	salt
	clarified butter for frying
1 dl	white wine
1 dl	meat bouillon
1 ½ dl	single cream for sauces
1 tsp	lemon juice
2 tbsp	chives, finely chopped
	salt and pepper to taste

How it's done

Pre-heat the oven to 60°C. Preheat the platter and 4 plates. Season the meat, coat both sides with the flour and then shake off the excess. Thoroughly mix the egg yolk and mustard.

Generously coat each side of the meat with the mixture. Mix the shallots, breadcrumbs and Sbrinz cheese, season with salt. Divide the mixture on top, press down.

Heat the clarified butter in a non-stick frying pan. Reduce the heat. Fry the cutlets in batches over a low heat, onion side down, for approx. 8 mins. Turn the meat, finish cooking over a medium heat for approx. 8 mins. Remove and keep warm on the warmed platter.

Pour the wine into the same pan and scrape to loosen browned bits. Add the stock and bring to the boil. Reduce the liquid to 150 ml. Stir in the cream, bring to the boil, season. Arrange the cutlets with the sauce and scatter over the chives.

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