Kotlet Schabowy (Polish Breaded Pork Chop)
Thinly pounded pork chops, accompanied by mashed potatoes and a salad, preferably sauerkraut, make a customary Sunday dinner in Poland. Optimal results are achieved by flattening the meat as much as possible.
Ingredients
- 2 boneless pork chops
- salt and freshly ground black pepper to taste
- 1 tablespoon all-purpose flour
- 1 egg
- 5 tablespoons breadcrumbs
- 2 tablespoons vegetable oil, or as needed
Instructions
- Place pork chops between 2 sheets of heavy plastic on a solid, level surface. Firmly pound with the smooth side of a meat mallet, turning occasionally, until very thin. Season with salt and pepper.
- Pour flour onto a large plate. Whisk egg in a wide, shallow bowl. Place breadcrumbs in a separate shallow bowl.
- Dredge chops with flour. Dip in whisked egg. Coat with breadcrumbs on both sides. Shake off excess coating.
- Heat oil in a large skillet over medium-high heat. Add breaded chops; cook until golden brown, about 5 minutes per side.
Notes
- You can fry pork chops in lard if preferred.
Nutrition
Calories: 332kcalCarbohydrates: 15gProtein: 18gFat: 22gSaturated Fat: 5gCholesterol: 124mgSodium: 257mgPotassium: 271mgFiber: 1gSugar: 1gCalcium: 53mgIron: 2mg
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