Ingredients with Measurements:
- 4 boneless pork chops, pounded to 1/4 inch thickness
- 1 cup all-purpose flour
- 2 eggs
- 1 cup breadcrumbs
- 1/2 cup vegetable oil
- Salt and pepper to taste
Special equipment needed:
- Meat mallet
- Three shallow bowls
- Large skillet
Step-by-step instructions:
1. Season the pork chops with salt and pepper on both sides.
2. Place the flour in the first shallow bowl.
3. Beat the eggs in the second shallow bowl.
4. Place the breadcrumbs in the third shallow bowl.
5. Dredge each pork chop in the flour, shaking off any excess.
6. Dip each pork chop in the beaten eggs, coating both sides.
7. Press each pork chop into the breadcrumbs, making sure they are fully coated.
8. Heat the vegetable oil in a large skillet over medium-high heat.
9. Once the oil is hot, add the pork chops to the skillet.
10. Cook for 3-4 minutes on each side, or until golden brown and cooked through.
11. Remove the pork chops from the skillet and place them on a paper towel-lined plate to drain any excess oil.
12. Serve hot.
Time:
Preparation time: 15 minutes
Cooking time: 10-15 minutes
5. Temperature:
Medium-high heat
Serving size:
4 servings
Nutritional information:
Calories per serving: 450
Fat per serving: 25g
Protein per serving: 35g
Carbohydrates per serving: 20g
Sodium per serving: 400mg
Substitutions for ingredients:
- Chicken or beef can be used instead of pork.
- Gluten-free flour and breadcrumbs can be used for a gluten-free version.
Variations:
- Add herbs or spices to the flour or breadcrumbs for added flavor.
- Serve with a side of mashed potatoes and gravy for a classic Polish meal.
Tips and tricks:
- Make sure to pound the pork chops to an even thickness for even cooking.
- Use a meat thermometer to ensure the pork is cooked to a safe temperature of 145°F.
Storage instructions:
Leftover pork cutlets can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
To reheat, place the pork cutlets in a preheated oven at 350°F for 10-15 minutes, or until heated through.
Presentation ideas:
Serve the pork cutlets on a bed of mashed potatoes with a side of green beans or peas.
Garnishes:
Garnish with a sprig of parsley or a lemon wedge.
Pairings:
Pair with a light-bodied red wine such as Pinot Noir or a crisp white wine such as Sauvignon Blanc.
Suggested side dishes:
Mashed potatoes, green beans, peas, or a side salad.
Troubleshooting advice:
If the pork cutlets are not browning evenly, adjust the heat of the skillet.
Food safety advice:
Make sure to cook the pork to a safe temperature of 145°F to avoid the risk of foodborne illness.
Food history:
Kotlet Schabowy is a traditional Polish dish that is typically made with pork or chicken.
Flavor profiles:
The pork cutlets are crispy on the outside and tender on the inside with a savory flavor.
Serving suggestions:
Serve hot with a side of mashed potatoes and gravy for a classic Polish meal.
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Region: Polish