Polish breaded cutlet, pork chop, is the basis of Sunday dinner in many homes. And rightly so, because it is the most delicious and juicy type of meat. Prepared in a traditional way in crunchy breadcrumbs. In addition, it tastes good both hot and cold.
I remember how all the mothers at school prepared sandwiches with pork chop. The sandwiches resembled home-made homemade burgers. They worked perfectly during trips, because they satisfied even the greatest hunger during mountain walks. All you needed was a crunchy chop between the halves of a fresh roll to be eaten for a long time.
235kcal / 100g
500g (1.1lb) boneless pork loin
Freshly ground pepper
and sea salt
- FOR FRYING
Lard or rapeseed oil
- Cut the pork loin into 4 equal portions of meat. We break each part with a metal pestle. Sprinkle with salt and pepper.
- Warm up fat for frying in a large pan. Real pork chops should be fried in lard. But we can use rapeseed oil and they will also be delicious.
- Bread the pieces of meat one by one: gently in flour, in a beaten egg and generously in breadcrumbs. It is important not to do it much earlier, but preferably before frying.
- Fry in hot fat on both sides. Initially on larger gas, after a while the gas power should be reduced. Thanks to this, the meat will enclose all liquids and retain its juiciness. The cutlets should be browned and take on a golden brown shade.
I guarantee the success of the above recipe, because pork chops are a real classic of Polish cuisine. I suggest serving them with potatoes and cucumber salad.