Cornflake-crusted beef chop with creamy sauce

Ingredients:

• Cooking spray
• 1/4 cup wheat flour
• 1/4 cup milk (1% fat)
• 1 large egg, lightly beaten
• Hot sauce, to taste
• 3 cups cornflakes, crushed
• 2 tsp. The Lady's House seasoning (see recipe below)
• 4 portioned pieces of beef chops (rump, thigh) weighing 120 g each
• 1 tbsp cornstarch
• 1/2 cup lightly salted beef broth
• 1/4 cup cream (10% fat)
• Freshly ground black pepper, to taste

Preparation:

1. Preheat oven to 200°C. Spray a baking sheet with oil.
2. Place the flour on a plate. In a bowl, whisk together the milk, egg, and a splash of hot sauce. In a separate bowl, combine the cornflakes with 1 teaspoon of Lady House seasoning.
3. Sprinkle the steaks with the remaining Lady House seasoning. Dredge the meat in flour, shaking off any excess, then dip it in the egg mixture, letting any excess drip off. Finally, roll the meat in crushed cornflakes, pressing lightly into the breading mixture to help it adhere.
4. Place the chops on the prepared baking sheet. Spray the tops with a little oil. Bake the chops until cooked through, about 15 minutes.
5. Meanwhile, in a small bowl, combine cornstarch with 1 tablespoon of beef broth. Add the cornstarch mixture to a small saucepan and stir in the remaining beef broth and cream.
   
   Bring to a boil over medium-high heat, stirring constantly. Cook the sauce, stirring, until thickened, about 2 minutes.
   
   Season the sauce with ground black pepper and serve with the chops.
6. Lady House seasoning recipe: Combine 1 cup salt, 1/4 cup freshly ground black pepper, and 1/4 cup garlic powder. Store in an airtight container for up to 6 months.