Breaded Pork Cutlets

Name: Breaded Pork Cutlets (Kotlet schabowy)
Cuisine: Polish
Ingredients: 4 boneless pork cutlets, fat on, each weighing about 225 g/8 oz; 2.5 ml/½ tsp salt; 2.5 ml/½ tsp ground black pepper; 115 g/4 oz/1 cup plain (all-purpose) flour; 2 eggs, beaten; 65 g/2½ oz/1 cup fine fresh breadcrumbs; 1 tbsp each of chopped fresh rosemary, dill and sage; 1 tbsp each of chopped fresh rosemary, dill and sage; 1 tbsp each of chopped fresh rosemary, dill and sage; 75 ml/5 tbsp vegetable oil; fresh parsley sprigs, to garnish; lemon wedges, mashed potato and sauerkraut or red cabbage, to serve; lemon wedges, mashed potato and sauerkraut or red cabbage, to serve; lemon wedges, mashed potato and sauerkraut or red cabbage, to serve; lemon wedges, mashed potato and sauerkraut or red cabbage, to serve

Kotlet schabowy

Preparation info

Serves
4

Difficulty
Easy

Appears in

The Food and Cooking of Poland

By Ewa Michalik

Published 2008

About

Easy to make and quick to cook, this recipe for pork cutlets dipped in breadcrumbs and simply fried is particularly popular in Poland.

Ingredients

4 boneless pork cutlets, fat on, each weighing about 225 g/8 oz
2.5 ml

Europe
Poland
Main course
Eastern Europe

Method

Cut slits in the rind of the pork cutlets to prevent it from curling during cooking. Using a meat mallet, rolling pin or the base of a frying pan, pound each cutlet lightly on each side to flatten, then sprinkle each side with salt and pepper.
Put