Kotlet Schabowy (Polish Breaded Pork Chop)
Breaded pork chops with mashed potatoes and salad (preferably a sauerkraut salad) is served regularly for Sunday dinner in Poland. Pound the meat as thinly as you can for best results.
- Preparation:
- Cooking:
- Total:
- Serves: 2 persons
Ingredients
- 2boneless pork chops
- salt and freshly ground black pepper to taste
- 1tablespoon all-purpose flour
- 1egg
- 5tablespoons bread crumbs
- 2tablespoons vegetable oil, or as needed
Instructions
Step 1
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.Step 2
Pour flour onto a large plate. Whisk egg in a wide, shallow bowl. Place breadcrumbs in a separate shallow bowl.Step 3
Dredge chops with flour. Dip in whisked egg. Coat with bread crumbs on both sides. Shake off excess coating.Step 4
Heat oil in a large skillet over medium-high heat. Add breaded chops; cook until golden brown, about 5 minutes per side.