Kotlet Schabowy: Polish Breaded Pork Cutlets Recipe

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Kotlet Schabowy: Polish Breaded Pork Cutlets Recipe

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Ingredients

Adjust Servings:
4 Boneless Pork Loins You can replace with ½ kg (1 lb) of pork tenderloin or pork chops, if you wish.
1 Egg
1 Tbsp Flour
1 Cup Breadcrumbs Or panko, if you prefer.
2 Tbsp Oil
To-Taste Amount Salt
To-Taste Amount Pepper

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Kotlet Schabowy is a Polish way of making pork cutlet coated with breadcrumbs similar to a schnitzel, made of pork tenderloin or pork chop.

Cuisine:

Ingredients

Directions

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Served hot, kotlet schabowy can be accompanied with mashed potatoes, rice, pasta, pierogi, fried mushrooms, cooked cabbage, salads or coleslaw.

Steps

1
Done

Rinse pork chops in lukewarm water, then tenderize the meat with some kind of meat mallet or sledgehammer (if you're desperate), until it is almost 50% larger in area than before you started.

2
Done

Prepare two bowls: one with the raw egg, lightly-beaten, and the other with the breadcrumbs mixed with the flour, salt, and pepper.
Note: you could add a teaspoon of water or so to the egg to increase its imminent slimy-gripping factor.

3
Done

Take the prepared (annihilated, if you used that sledgehammer) cutlets and carefully and individually coat them first in the egg, then in batter. Repeat both steps, if you must, to have a nice, even coating.

4
Done

Heat the oil in a pan, enough so that it covers the entire bottom surface (I should have told you to start this earlier; sorry!).
Fry for 2 minutes on each side on high heat, then reduce the flame and cover the pan lid.

5
Done

When the pork chop is fried and browned and cooked, remove and allow to cool on a paper towel-covered plate.
Served hot, kotlet schabowy can be accompanied with mashed potatoes, rice, pasta, pierogi, fried mushrooms, cooked cabbage, salads, or coleslaw.
Smacznego!

Christian E.

Christian started as a travel writer over at Everywhere Fare's sister site, Dauntless Jaunter. He is a xenophile who loves documenting cultures through their history, legends, stories, and, as it is here, their cuisines.

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