Ingredients with Measurements:
- 4 boneless pork chops, pounded to 1/4 inch thickness
- 1 cup all-purpose flour
- 2 eggs, beaten
- 1 cup breadcrumbs
- 1/2 cup vegetable oil
- Salt and pepper, to taste
Special equipment needed:
- Meat mallet
- Deep frying pan
Step-by-step instructions:
1. Season the pork chops with salt and pepper on both sides.
2. Place the flour, beaten eggs, and breadcrumbs in separate shallow bowls.
3. Dredge each pork chop in the flour, shaking off any excess.
4. Dip the floured pork chop in the beaten eggs, making sure it is fully coated.
5. Finally, coat the pork chop in the breadcrumbs, pressing the breadcrumbs onto the meat to ensure they stick.
6. Heat the vegetable oil in a deep frying pan over medium-high heat.
7. Once the oil is hot, carefully add the breaded pork chops to the pan.
8. Fry the pork chops for 3-4 minutes on each side, or until golden brown and cooked through.
9. Remove the pork chops from the pan and place them on a paper towel-lined plate to drain any excess oil.
10. Serve hot with your favorite sides.
Time:
Preparation time: 15 minutes
Cooking time: 10-15 minutes
Temperature:
Medium-high heat
Serving size:
4 servings
Nutritional information:
Calories per serving: 450
Fat per serving: 25g
Protein per serving: 30g
Carbohydrates per serving: 25g
Sodium per serving: 400mg
Substitutions for ingredients:
- Chicken breasts can be substituted for pork chops.
- Panko breadcrumbs can be used instead of regular breadcrumbs.
- Olive oil can be used instead of vegetable oil.
Variations:
- Add herbs and spices to the flour or breadcrumbs for extra flavor.
- Serve with a side of mashed potatoes and gravy for a classic Polish meal.
- Top with a fried egg for a twist on the traditional schnitzel.
Tips and tricks:
- Use a meat mallet to pound the pork chops to an even thickness for even cooking.
- Make sure the oil is hot before adding the pork chops to the pan to ensure they cook evenly and don't absorb too much oil.
- Don't overcrowd the pan when frying the pork chops to avoid steaming them instead of frying them.
Storage instructions:
Leftover pork chops can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
To reheat, place the pork chops in a preheated oven at 350°F for 10-15 minutes, or until heated through.
Presentation ideas:
Serve the pork chops on a bed of mashed potatoes with a side of green beans for a classic presentation.
Garnishes:
Garnish with a sprig of fresh parsley or a lemon wedge for a pop of color.
Pairings:
Pair with a cold beer or a glass of white wine.
Suggested side dishes:
Mashed potatoes, green beans, roasted vegetables, or a side salad.
Troubleshooting advice:
If the breadcrumbs are not sticking to the pork chops, try pressing them onto the meat more firmly or dipping the pork chops in the egg mixture again before coating in breadcrumbs.
Food safety advice:
Make sure the pork chops are cooked to an internal temperature of 145°F to ensure they are safe to eat.
Food history:
Tylżycki Kotlet Schabowy is a traditional Polish dish that is similar to the Austrian schnitzel. It is typically made with pork or chicken and is a popular dish in Poland.
Flavor profiles:
Crispy, savory, and satisfying.
Serving suggestions:
Serve hot with your favorite sides and enjoy!
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: Polish