Kotlet Schabowy
Pork loin beaten thin, crumbed and fried in plenty of fat until the coating puffs away from the meat. The Sunday dinner of most Polish households, served with potatoes and buttered cabbage.
Ingredients
- boneless pork loin — 4 slices
- all-purpose flour — 100 g
- eggs — 2 pcs
- breadcrumbs — 200 g
- salt — 1.5 tsp
- black pepper — 0.5 tsp
- lard or oil — 150 g
- lemon, to serve — 1 pc
Instructions
- Put each slice between two sheets of cling film and beat it out to about 5 mm — thin and even matters more than force.
- Season both sides with salt and pepper and leave for 10 minutes.
- Set out flour, beaten egg and breadcrumbs in three dishes; coat each cutlet in that order, pressing the crumbs on lightly rather than packing them.
- Heat the fat in a wide pan — it should come a few millimetres up the side, which is what makes the coating lift.
- Fry for about 4 minutes a side until deep gold, turning once.
- Drain briefly and serve with a wedge of lemon.