|Nutritional Guidelines (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 76g||97%|
|Saturated Fat 11g||54%|
|Total Carbohydrate 55g||20%|
|Dietary Fiber 4g||15%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
Breaded and fried pork cutlets, known as kotlety schabowy (kawt-LEH-tih Sah-BAW-vih) are popular at Polish tables. Boneless center-cut pork chops or pork tenderloin that are pounded thinly can be used.
They are often served with boiled and buttered potatoes garnished with caramelized onion and dill or parsley and applesauce on the side.
Often, mizeria (cucumbers with sour cream) accompany this dish, especially in summer when garden produce is plentiful.
- 4 pork chops (boneless center-cut, or a 1-pound pork tenderloin)
- Salt and black pepper to taste
- 2 cups flour (all-purpose)
- 1 large egg (beaten with 1 teaspoon water)
- 2 cups breadcrumbs (or panko crumbs)
- 1 cup shortening (vegetable or canola oil)
If using chops, trim off fat and gristle. If using tenderloin, trim off fat, remove silver skin and cut into 4 equal pieces.
Pound pork between two pieces of plastic wrap to 1/4-inch thickness. Season both sides with salt and pepper.
Dredge cutlets in flour, then egg-water mixture, then breadcrumbs or panko crumbs. Allow cutlets to dry for 10 minutes before frying.
Heat shortening or oil to a depth of 1 inch in a large skillet. Fry one at a time by placing cutlets top side down into the pan.
Fry 5 to 7 minutes per side until golden. Place on a heatproof plate in a warm oven (about 200 F) covered with foil and repeat with remaining cutlets. Alternatively, use two skillets to speed the process.
Serve warm with applesauce, boiled potatoes and a green vegetable like Brussels sprouts if desired.