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Kotlet Schabowy
A classic Polish breaded pork cutlet, often served as a hearty Sunday dinner. Similar to Wiener Schnitzel, it features a crispy, golden-brown coating and tender pork.
đ§ Ingredienser
- 4 Pork loin chops(About 1.5-2 cm (0.6-0.8 inch) thick, preferably bone-in for traditional flavor, but boneless is also acceptable.)
- 2 Large eggs(For the egg wash.)
- 150 g Plain breadcrumbs(Panko breadcrumbs can also be used for extra crispiness.)
- 100 g All-purpose flour(For dredging.)
- generous amount Lard or neutral cooking oil(Such as sunflower or canola oil, for pan-frying. Lard provides a more traditional flavor.)
- to taste Salt
- to taste Black pepper(Freshly ground is best.)
đšâđł Instruktioner
- 1
Prepare the pork: If using bone-in chops, you can trim excess fat around the edges. If the chops are thick, make a few shallow cuts around the perimeter to prevent them from curling during cooking. Place each pork chop between two sheets of plastic wrap or parchment paper. Using a meat mallet or the bottom of a heavy pan, gently but firmly pound the pork chops to an even thickness of about 0.5-1 cm (0.2-0.4 inches). Be careful not to tear the meat. Season both sides generously with salt and freshly ground black pepper.
â±ïž 10 minutes - 2
Set up the breading station: Prepare three shallow dishes or plates. In the first dish, place the flour. In the second dish, whisk the eggs until well combined. In the third dish, place the breadcrumbs. Dredge each pounded pork chop first in the flour, ensuring it's fully coated and shaking off any excess. Then, dip it into the whisked eggs, letting any excess drip off. Finally, press the chop firmly into the breadcrumbs, coating both sides evenly. Ensure the breadcrumbs adhere well to create a good crust.
â±ïž 10-15 minutes - 3
Fry the cutlets: Heat a generous amount of lard or oil in a large skillet over medium-high heat. The fat should be hot enough that a breadcrumb dropped in sizzles immediately. Carefully place 1-2 breaded pork cutlets into the hot fat, ensuring not to overcrowd the pan. Fry for about 3-5 minutes per side, or until the coating is deeply golden brown and crispy, and the pork is cooked through. Adjust the heat as needed to prevent the breadcrumbs from burning before the pork is cooked. If using thicker chops, you might need to reduce the heat slightly and cover the pan for the last minute or two to ensure the pork cooks through.
â±ïž 10-15 minutes - 4
Drain and serve: Once golden and cooked, remove the kotlety schabowe from the skillet and place them on a wire rack set over a baking sheet or on paper towels to drain any excess fat. This helps keep the coating crispy. Serve immediately while hot. Traditionally, Kotlet Schabowy is served with mashed potatoes (ziemniaki puree) and a side of cooked cabbage (kapusta) or a simple salad. A wedge of lemon is a common accompaniment.
â±ïž 2 minutes
đĄ Proffstips
- âFor an authentic taste, use lard for frying. It imparts a distinct richness.
- âServe with creamy mashed potatoes and a dollop of sour cream or a side of tangy sauerkraut.
- âThis dish is a beloved staple for Sunday family meals in Poland.
⚠Idéer för variationer
Inspiration till din egen version av detta recept
- Boneless: Use boneless pork loin chops for a quicker preparation.
- Stuffed: Butterfly a thicker pork chop, stuff with ham and cheese, then bread and fry.
- Different Breading: Experiment with adding herbs or grated cheese to the breadcrumbs.