Kotlet Schabowy (Polish Breaded Pork Chop) recipe

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Ingredients

2 boneless pork chops
salt and freshly ground black pepper to taste
1 tablespoon all-purpose flour
1 egg
5 tablespoons bread crumbs
2 tablespoons vegetable oil, or as needed

Nutrition Info

332.1 calories
carbohydrate: 15.2 g
cholesterol: 123.8 mg
fat: 21.8 g
fiber: 0.9 g
protein: 18.1 g
saturatedFat: 4.9 g
servingSize: -
sodium: 257.4 mg
sugar: 1.2 g
transFat: : -
unsaturatedFat: : -

Directions

  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.

  2. Pour flour onto a large plate. Whisk egg in a wide, shallow bowl. Place breadcrumbs in a separate shallow bowl.

  3. Dredge chops with flour. Dip in whisked egg. Coat with bread crumbs on both sides. Shake off excess coating.

  4. Heat oil in a large skillet over medium-high heat. Add breaded chops, cook until golden brown, about 5 minutes per side.

Recipe Yield

2 pork chops

Recipe Note

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.

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