Kotlet schabowy

Ingredients8

• pork loin chops4 (about 600 g)
• all-purpose flour80 g
• eggs2
• fine dry breadcrumbs120 g
• lard or neutral oil80 ml
• salt1 tsp
• black pepper0.5 tsp
• lemon wedges4

Method

1. Trim any excess fat from the pork chops and pound each to about 5 mm thick.
2. Season both sides with salt and pepper.
3. Set up three shallow dishes: flour, beaten eggs, and breadcrumbs.
4. Coat each cutlet in flour, then egg, then breadcrumbs, pressing so the crumbs adhere.
5. Heat the lard or oil in a wide skillet over medium heat until shimmering.
6. Fry the cutlets in batches for 3–4 minutes per side until deep golden and cooked through.
7. Drain briefly on paper towels and serve hot with lemon wedges.