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Name: Kotlet schabowy
Total time: 40 min
Yield: Serves 4
Cuisine: Poland
Ingredients: 4 (about 600 g) pork loin chops; 80 g all-purpose flour; 2 eggs; 120 g fine dry breadcrumbs; 80 ml lard or neutral oil; 1 tsp salt; 0.5 tsp black pepper; 4 lemon wedges

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Poland40 minServes 4già cucinato

Kotlet schabowy

Ingredienti8

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

carnecerealilatticini e uovaaltrospezie e salsefrutta

Preparazione

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