One of the things I find hardest when preparing breaded meat is getting enough salt into the dish.

That's why I always gourmet salt fish/pork/veal that is going to be breaded before I cook the meat. This way it becomes juicier, loses a bit of moisture beforehand, and gets enough salt flavor.

So start by taking the meat out about 20 minutes before it needs to be fried. After 10 minutes, sprinkle salt on both sides of the meat and let it sit for 7-9 minutes on the kitchen counter. Rinse the salt off the meat - just use cold running water from the tap. Dry the meat well afterward, I usually use a clean tea towel.

The meat should be breaded before it is fried. You decide whether to cut the fat edge from the ends or not. Some find it delicious, and others prefer it removed. I like it on, while my wife, for example, doesn't want it. 

Grab 3 plates:

Put the flour in one and maybe grind a little pepper into it.

Put an egg in the next one. Run a fork through the yolk and whisk the egg until it is uniform.

Put breadcrumbs in the last one. I've used panko breadcrumbs, which makes the breadcrumbs even crunchier. But you can easily use regular breadcrumbs.

A good tip when working with breading is to have a "wet" hand and a "dry" hand. That is, one hand touches the meat, and the other touches, for example, the breadcrumbs, etc. So place one chop at a time first into the flour on both sides, then onto the egg on both sides, and finally into the breadcrumbs on both sides.

Turn the heat on the pan to high (12 out of 14 on my stove), and when it gets hot, add the oil. Place the meat in the pan, and after 1 minute, add the butter. The meat needs about 2-3 minutes on each side, depending on the thickness. I use ghee for frying instead of oil and butter; I think I get the best of both worlds that way.

Take the meat out of the pan and place it on a clean tea towel to remove the excess fat.

Serve with fried potatoes, creamy potatoes, boiled potatoes or boiled potatoes.