Kotlet schabowy
Kotlet schabowy, from above
Non vegPoland

Kotlet schabowy

Poland's Sunday pork chop: breaded, fried, served with potatoes and a cucumber salad. Non negotiable.

40 minTime
33 gProtein each
mildSpice
The Sunday chop2 chapters · 1 min read

Make it your way

Grandma's wayPork loin, breaded and fried, Sunday style.
The original
728kcalsame
33 gproteinsame
1 gfibresame
40minutessame

Kotlet schabowy.

Per serving, worked out from the ingredient table.

Ingredients

4 servings
Pork4 boneless pork loin chops
Saltto taste
Black pepperto taste
Maida (all-purpose flour, plain flour)⅓ cup
Egg2, beaten
Breadcrumbs1 cup
Cooking oil (vegetable oil)for shallow frying, or lard
Butter1 tbsp

Method

4 steps
  1. 1Pound the chops to about 1 cm thick and season.
  2. 2Coat in flour, egg and breadcrumbs.
  3. 3Fry in hot oil with butter, 4 minutes a side.
  4. 4Drain and serve with dill potatoes and cucumber salad.
Serve it like this

Lay the chop on a plate with dill buttered potatoes and mizeria on the side.

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Make it a meal

What goes with Kotlet schabowy: a bread or rice, a side, something to drink and something sweet.

Bread or rice Methi thepla40 min
Bread or rice Jeera rice30 min
On the side Mizeria15 min
On the side Kopytka45 min
To drink Sweet lassi10 min
Something sweet Szarlotka90 min
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