1. Cut pork chop into very thin slices. Pound it with a meat hammer, to soften and enlarge it. It you pound it using a rolling pin, cover it with a cling film.

2. Add flour, salt, pepper and paprika in a bowl and stir.

3. Break the eggs in another bowl, add salt, pepper, mustard, rosemary and stir well until eggs break.

4. In a third bowl, add the breadcrumbs and panko, salt and pepper and stir.

5. Place a deep pan and some sunflower olive on medium-low heat.

6. Add salt and pepper to every piece of pork. Dip  each piece, both sides, in the bowl with the flour, then in the bowl with the breadcrumbs and finally place in the pan. Fry in batches for 1 ½- 2 minutes from each side to get a nice colour and cook thoroughly. Do the same for all pork pieces.

7. Cut potatoes in half and boil in a pot along with vegetable stock and clove of garlic.

8. Melt butter in a pan and add potatoes to caramelize. Add salt and pepper and chopped thyme.