Dry the chops, rub them with salt and pepper and turn them to the other side in turn in flour beaten egg and breadcrumbs mixed with cheese. Fry in the heated light butter for about eight minutes on each side until golden brown. For the lettuce, carefully select the spinach, rinse and drain well in a sieve. Rinse the tomatoes, cut them into eighths and remove the stalks. Peel the onion and cut into fine rings. Mix everything together. Mix the ingredients for the marinade with the lettuce.
Serve with paprika rice.
Tip: Did you know that one bowl of spinach provides almost all the manganese and fiber you need?
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