Kotlet schabowy

Ingredients

Instructions

1. 1

   Pat the pork dry. If needed, trim any thick outer fat or silverskin. Place each chop between sheets of baking paper or plastic wrap and pound to an even thickness of about 5 mm; this helps it cook quickly and stay tender. Season both sides with the salt and black pepper.

2. 2

   Set up a breading line: put the plain flour on one plate, beat the egg in a shallow bowl until smooth, and spread the breadcrumbs on a second plate. Coat each chop first in flour, shaking off excess, then in egg, then in breadcrumbs, pressing lightly so the coating adheres evenly without clumping.

3. 3

   Heat a large frying pan over medium to medium-high heat and melt the lard until hot. The fat should shimmer, and a few breadcrumb crumbs dropped in should sizzle immediately but not burn.

4. 4

   Fry the breaded chops for 3-4 minutes on the first side until deep golden brown, then turn and fry 2-3 minutes on the second side. Adjust the heat as needed so the crust browns steadily without scorching. The pork is done when the coating is crisp and the center reaches 63°C or the juices run clear.

5. 5

   Transfer to a plate lined loosely with paper towel for a brief 1-minute rest to keep the crust crisp rather than soggy.

6. 6

   Serve immediately with lemon wedges and a sprinkle of chopped parsley.

Nutrition per serving

Notes

• •For the most authentic texture, use fine dry breadcrumbs rather than panko.
• •Pounding the pork evenly is the key beginner technique: thin meat cooks fast and prevents a burnt coating with undercooked center.
• •Traditionally, kotlet schabowy is often served with mashed potatoes and a simple cabbage salad or mizeria.
• •If your chops are larger, fry one at a time to avoid crowding the pan and lowering the fat temperature.

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