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.