Kotlet Schabowy Breaded Pork Loin Cutlet Pork Chop Food

POLISH BREADED PORK CUTLETS (KOTLETY SCHABOWY)

Steps:

• Gather the ingredients.
• Pound pork between 2 pieces of plastic wrap to 1/4-inch thickness. Season both sides with salt and pepper.
• Dredge cutlets in flour, then the egg-water mixture, then breadcrumbs or panko breadcrumbs. Allow cutlets to dry for 10 minutes before frying.
• Heat shortening or oil to a depth of 1 inch in a large skillet over medium-high heat. Fry 1 at a time by placing cutlets top-side down into the pan.
• Fry 5 to 7 minutes per side until golden. Place on a heatproof plate in a warm oven (about 200 F) covered with foil and repeat with remaining cutlets.
• Serve warm with applesauce, boiled potatoes, and a green vegetable such as Brussels sprouts , if desired.

PORK CHOPS (KOTLET SCHABOWY)

Steps:

• Pound out the pork chops until fairly thin. Season with salt, pepper, garlic powder and marjoram. Set aside. On separate plates, pour flour & egg . Dip each chop into the flour, coating on both sides, and then dip into the beaten egg. then back into flour, ensuring even coating.
• Heat oil and butter in a large frying pan. When very hot, add the pork and cook over high heat for 3-5 minutes on each side.
• Being sure not to over crowd the pan.
• Lower heat and cook for another few minutes until golden.

KOTLET SCHABOWY (POLISH BREADED PORK CHOP)

Steps:

• 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 bread crumbs 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.