KOTLET SCHABOWY (BREADED PORK CUTLETS) - POLAND
The recipe was given to me by my friend Les and his wife, and probably because every time I go to Poland I eat this dish. Similar to the German variety, it’s always good.
- 4 boneless center-cut pork chops or 1 lb pork tenderloin
- Salt and black pepper
- All-purpose flour
- 1 large egg beaten with 1 tsp water
- Bread crumbs or panko crumbs
- Vegetable shortening or canola oil
- If using chops, trim off fat and gristle. If using tenderloin, trim off fat, remove silver skin and cut into 4 equal pieces.
- Pound pork between two pieces of plastic wrap to 1/4-inch thickness. Season both sides with salt and pepper.
- Dredge in flour, then egg, then a bread or panko crumbs. Let the cutlets sit/dry for about 10 minutes before frying.
- Preheat oven to 200F and prepare a baking dish lined with foil.
- Set dish aside.
- Using a deep frying pan or a large skillet, pour oil in up to about 1 inch and turn heat on medium until hot.
- Fry one cutlet at a time cooking each side for about 5 to 7 minutes per side, until golden.
- When done, put the cutlet in the foil-lined baking dish, cover it, and place into the oven. Repeat with remaining cutlets.