Kotlet Schabowy (Polish Breaded Pork Cutlets)
Author: Christian Eilers
Recipe type: Main Dish, Entree
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.
- 4 boneless pork loins
- 1 egg
- 1 tablespoon flour
- 1 cup breadcrumbs
- 2 tablespoons oil for frying
- salt (to taste)
- pepper (to taste)
- Rinse pork chops in lukewarm water.
- Tenderize the meat with some kind of tenderizer or sledgehammer, until it is almost 50% larger in area than before you started.
- Prepare a bowl with a lightly-beaten, raw egg.
- Prepare another bowl with the bread crumbs mixed with the flour, salt and pepper.
- Take the prepared cutlets and carefully and individually coat them first in egg, then in batter.
- Heat the oil in the pan (enough oil so that it covers the entire bottom surface).
- Fry for 2 minutes each on both sides on high heat.
- When the pork chop is fried and browned, you can reduce the flame and cover the pan lid.