Kotlet Schabowy Recipe (Polish Breaded Pork Cutlets)

0
1992
Kotlet Schabowy (Polish Breaded Pork Cutlets)
Author: 
Recipe type: Main Dish, Entree
Cuisine: Polish
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Kotlet Schabowy is a Polish way of making pork cutlet coated with breadcrumbs similar to a schnitzel, made of pork tenderloin or pork chop. Served hot, Kotlet schabowy can be accompanied with mashed potatoes, rice, pasta, pierogi, fried mushrooms, cooked cabbage, salads or coleslaw.
Ingredients
  • 4 boneless pork loins
    Schnitzel Cutlet Kotlet
    Taken by Wikimedia Commons user Matthäus Unger.
  • 1 egg
  • 1 tablespoon flour
  • 1 cup breadcrumbs
  • 2 tablespoons oil for frying
  • salt (to taste)
  • pepper (to taste)
Instructions
  1. Rinse pork chops in lukewarm water.
  2. Tenderize the meat with some kind of tenderizer or sledgehammer, until it is almost 50% larger in area than before you started.
  3. Prepare a bowl with a lightly-beaten, raw egg.
  4. Prepare another bowl with the bread crumbs mixed with the flour, salt and pepper.
  5. Take the prepared cutlets and carefully and individually coat them first in egg, then in batter.
  6. Heat the oil in the pan (enough oil so that it covers the entire bottom surface).
  7. Fry for 2 minutes each on both sides on high heat.
  8. When the pork chop is fried and browned, you can reduce the flame and cover the pan lid.
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