👨‍🍳 Instrukcje

1. 1

   In a bowl, combine the ground pork, salt, and pepper. Mix gently and divide into 4 equal portions. Shape each portion into a thick, circular patty.

   💡 Wskazówki profesjonalistów: Avoid overmixing the pork, as this can make the patties tough.
2. 2

   Set up three shallow dishes: one with flour, one with the beaten eggs, and one with breadcrumbs seasoned with a little salt and pepper.

   💡 Wskazówki profesjonalistów: Ensure the breadcrumbs are evenly seasoned.
3. 3

   Dredge each pork patty first in flour, shaking off any excess. Then dip into the beaten egg, ensuring it's fully coated. Finally, press the patty into the breadcrumbs, coating both sides evenly.

   💡 Wskazówki profesjonalistów: For a thicker crust, you can double-dip the patties (egg, breadcrumbs, egg, breadcrumbs).
4. 4

   Heat the butter and oil in a large skillet over medium heat. Carefully place the breaded patties into the hot skillet.

   💡 Wskazówki profesjonalistów: Using a combination of butter and oil adds flavor and prevents the butter from burning too quickly.
5. 5

   Fry the karbonader for about 5-8 minutes per side, until golden brown and cooked through. Ensure the internal temperature reaches 71°C (160°F).

   💡 Wskazówki profesjonalistów: Adjust heat as needed to prevent the breadcrumbs from burning before the pork is cooked.
6. 6

   Remove the cooked karbonader from the skillet and drain on paper towels. Serve hot.

   💡 Wskazówki profesjonalistów: Traditionally served with boiled potatoes, and a creamy white sauce with peas and carrots.