Name: Kotlet Schabowy (Polish Breaded Pork Chop) recipe
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

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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

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.
Pour flour onto a large plate. Whisk egg in a wide, shallow bowl. Place breadcrumbs in a separate shallow bowl.
Dredge chops with flour. Dip in whisked egg. Coat with bread crumbs on both sides. Shake off excess coating.
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.

Alternatives to this recipe