Artichoke cutlets

Start by preparing the meat. Slice the neck into 4 equal chops. It is important that all the chops are of similar thickness so that they fry evenly.

Prepare the spice mixture. Place breadcrumbs, salt, pepper and pressed garlic in a bowl. Mix the ingredients well, which will allow the flavor of the spices to be better distributed over the chops.

Crack an egg into another bowl. Use a medium-sized egg, as a large one can make the coating too wet.

Dip each cutlet first in the egg and then in the mixture of bread crumbs and spices. Repeat the process until all chops are breaded.

Heat a frying pan with butter. When the butter begins to sizzle, add the chops. It's useful to keep the heat on medium - this will ensure that the chops are well-fried, but not burned.

Bake the cutlets on both sides until golden brown. This should take about 4-5 minutes per side, but always watch the color and texture of the cutlets to make sure they are done.

Serve hot, preferably with your favorite side dishes like potatoes, salad or coleslaw. Enjoy!