Kotlet Schabowy

• portions: 6 servings
• temps actif: 10 minutes
• temps total: 30 minutes

Ingrédients

About 1 lb / 500 g of boneless pork loin

Salt & pepper

2 large eggs

¾ c / 135 g of bread crumbs

Oil for frying

ADDITIONALLY:

Meat tenderizer

Instructions

Slice pork loin into 6 thick slices. Pound each slice to about ¼ inch / 0.5 centimeter thickness. I like my pork chops relatively small, so after pounding it out, I cut each one in half. Sprinkle each cutlet with salt and pepper on each side.

Break eggs into a shallow bowl and whisk with a fork. Place bread crumbs in another shallow bowl.

Heat about 3 tablespoons of pork lard in a large pan. Dip each pork chop in the egg to cover, then in bread crumbs.

Fry for about 2-3 minutes on each side on medium heat, until golden brown.

Serve immediately with a side of boiled potatoes garnished with dill and a favorite Polish salad.