1. Cut pork chop into very thin slices. Pound it with a meat hammer, to soften and enlarge it.
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 color and cook thoroughly. Do the same for all pork pieces.

For the potatoes

1. In a bowl add lukewarm water and the vegetable broth powder.
2. Cut the potatoes into thin slices and boil them in a saucepan along with the vegetable broth. Boil for about 12 minutes with the lid closed. Drain and dry on absorbent paper.
3. On a cutting board finely chop the parsley and garlic.
4. Heat a pan and add the butter. Pour the potatoes inside and sauté until golden brown. Add salt, pepper, garlic and chopped parsley.