European > Polish > Kotlety Schabowe

Stuffed Kotlet Schabowy Recipe

Ingredients with Measurements:
- 4 boneless pork chops (about 1 inch thick)
- 1/2 cup breadcrumbs
- 1/2 cup all-purpose flour
- 2 eggs
- 1/2 cup milk
- 1/2 cup grated Parmesan cheese
- 1/2 cup chopped mushrooms
- 1/2 cup chopped onion
- 2 cloves garlic, minced
- 1 tablespoon olive oil
- Salt and pepper to taste

Special Equipment Needed:
- Meat mallet
- Plastic wrap
- Skillet
- Baking sheet

Step-by-Step Instructions:

1. Preheat oven to 375°F.

2. Place each pork chop between two sheets of plastic wrap and pound with a meat mallet until about 1/4 inch thick.

3. In a skillet, heat olive oil over medium heat. Add mushrooms, onion, and garlic and sauté until softened, about 5 minutes. Season with salt and pepper to taste.

4. In a bowl, mix together breadcrumbs, Parmesan cheese, and mushroom mixture.

5. In another bowl, whisk together eggs and milk.

6. Season pork chops with salt and pepper. Spoon the breadcrumb mixture onto one side of each pork chop, leaving a small border around the edges.

7. Fold the other side of the pork chop over the stuffing and press the edges to seal.

8. Dredge each stuffed pork chop in flour, then dip in the egg mixture, and coat with breadcrumbs.

9. Heat the skillet over medium-high heat. Add the stuffed pork chops and cook until golden brown, about 3 minutes per side.

10. Transfer the pork chops to a baking sheet and bake for 15-20 minutes, or until cooked through.


Time:
Preparation time: 20 minutes
Cooking time: 25 minutes
Temperature:
Oven temperature: 375°F
Skillet temperature: medium-high heat
Serving size:
This recipe serves 4 people.

Nutritional information:
Calories per serving: 490
Fat: 22g
Carbohydrates: 34g
Protein: 38g
Sodium: 720mg
Sugar: 4g

Substitutions for ingredients:
- You can use chicken or beef instead of pork.
- You can use gluten-free breadcrumbs and flour for a gluten-free version.
- You can use any type of cheese you prefer.

Variations:
- Add chopped spinach or kale to the stuffing mixture for extra nutrition.
- Use different types of mushrooms, such as shiitake or portobello.
- Add chopped nuts, such as walnuts or pecans, to the stuffing mixture for extra crunch.

Tips and Tricks:
- Make sure to pound the pork chops evenly so they cook evenly.
- Use a meat thermometer to ensure the pork is cooked to an internal temperature of 145°F.
- Let the stuffed pork chops rest for a few minutes before slicing to keep the stuffing inside.

Storage Instructions:
Store any leftover stuffed pork chops in an airtight container in the refrigerator for up to 3 days.

Reheating Instructions:
To reheat, place the stuffed pork chops in a preheated oven at 350°F for 10-15 minutes, or until heated through.

Presentation Ideas:
Serve the stuffed pork chops on a platter with a garnish of fresh herbs, such as parsley or thyme.

Garnishes:
Fresh herbs, such as parsley or thyme.

Pairings:
Serve the stuffed pork chops with mashed potatoes and roasted vegetables for a complete meal.

Suggested Side Dishes:
- Roasted Brussels sprouts
- Green beans with almonds
- Creamed spinach

Troubleshooting Advice:
- If the stuffing is falling out of the pork chops, make sure to press the edges together firmly.
- If the pork chops are not browning evenly, adjust the heat of the skillet.

Food Safety Advice:
- Make sure to cook the pork to an internal temperature of 145°F to ensure it is safe to eat.
- Wash your hands and all surfaces that come into contact with raw meat to prevent cross-contamination.

Food History:
Kotlet Schabowy is a traditional Polish dish made with breaded pork chops. It is a popular dish in Poland and is often served with mashed potatoes and sauerkraut.

Flavor Profiles:
This dish has a savory and slightly salty flavor from the Parmesan cheese and mushrooms.

Serving Suggestions:
Serve the stuffed pork chops hot with your favorite side dishes.

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Region: Polish

Taste: Savory, Meaty, Rich, Comforting, Tangy, Herbal