Kotlet Schabowy

Shopping list

• 4 piece pork loin chops — boneless, about 150g each

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• 50 g plain flour

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• 2 piece eggs — beaten

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• 150 g breadcrumbs — dried, fine

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• 100 ml vegetable oil — for frying

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• 1 tsp salt

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• 0.5 tsp black pepper — freshly ground

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• 4 piece lemon wedges — for serving

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Step by step

1. 1

   Place each pork chop between two sheets of cling film or baking parchment. Using a meat mallet or rolling pin, gently pound the chops to an even thickness of about 5–7mm.

2. 2

   Season both sides of each chop generously with salt and black pepper.

3. 3

   Set up a breading station with three shallow dishes: one with plain flour, one with beaten eggs, and one with breadcrumbs.

4. 4

   Dredge each pork chop in flour, shaking off any excess. Dip into the beaten egg, allowing excess to drip off, then coat thoroughly in breadcrumbs, pressing gently so they adhere well.

5. 5

   Heat the vegetable oil in a large frying pan over medium-high heat until shimmering (about 170–180°C).

6. 6

   Carefully lay the breaded chops in the hot oil, working in batches if necessary to avoid crowding the pan.

7. 7

   Fry for 3– 4 minutes on the first side until deep golden brown and crispy.

8. 8

   Flip carefully and fry for another 3– 4 minutes on the second side, until golden and the pork is cooked through (internal temperature should reach 63°C).

9. 9

   Remove the cutlets and drain briefly on kitchen paper.

10. 10

    Serve immediately with lemon wedges on the side, traditionally accompanied by boiled potatoes and shredded beetroot or cabbage salad.