KOTLET SCHABOWY: BREADED PORK LOIN CUTLET / PORK CHOP
This recipe makes four enormous pork cutlets - roughly the size of a large dinner plate. If your appetite isn't as great, simply divide the meat into 8 portions instead - that way you'll end up with 8 smaller 'Schabowy' cutlets. The recipe involves brining the meat in milk with onions - ideally overnight, but 3-4 hours should be enough as well.
Provided by Polonist
Categories Polish Main Courses
Time 3h30m
Number Of Ingredients 13
Steps:
- Divide the meat into four (or eight) cutlets of equal thickness.
- Trim the exterior of any fat and sinew. If you leave it, it will cause the meat to shrink and curl during frying.
- Place the meat on a cutting board, one cutlet at the time. Cover it with a layer of cling film (plastic wrap) and pound it with the flat side of a meat tenderizer. The thickness will depend on individual preferences. Personally, I like them when they are roughly ¼ inch (5-6 mm) thick. Repeat with all the remaining cutlets.
- Pour the milk into a bowl, large enough to hold all the meat.
- Add in two garlic cloves (peeled and lightly crushed with a knife), thinly sliced onion, salt and pepper. If you have dried bay leaves and all-spice berries in your pantry, add them as well. Stir everything together with a fork.
- Place the cutlets into the milky bowl. If they're not covered well enough, you can top up the milk.
- Cover the bowl with plastic wrap (cling film) and refrigerate for 3-4 hours, and ideally overnight.
- Before continuing, pat the meat dry (using a paper towel), to remove any excessive moisture.
- Set up a breading station - for this process I use soup plates, but wide and shallow bowls are great too. Flour goes into one bowl, raw egg (whisked) into another, and the breadcrumbs into the last one.
- We'll be working in batches: bread, fry, repeat. My cutlets are enormous, therefore I have to fry them one by one.
- Heat up the lard in a large frying pan (skillet) on medium-high heat.
- Firstly, dredge both sides of each cutlet in flour, then dip in the beaten egg mixture, allowing the excess egg to drip. Finally, dip it into the breadcrumbs, turning over to cover all sides. I'm using a fork for the whole process (it's easier and cleaner).
- Sauté each cutlet for 3 to 4 minutes on each side. If it's browning too quickly, reduce the heat. If the frying pan becomes too dry, add more lard. Repeat the process until you're out of cutlets.
- To keep fried cutlets warm until you're done with them all, you can cover them with aluminum foil, or keep them in a warm oven.
- Before serving, pat each cutlet with a paper towel to remove any excessive fat.
- Serve while hot, with a lemon wedge on the side (optional)
Nutrition Facts : Calories 271 calories, Carbohydrate 14 grams carbohydrates, Cholesterol 110 milligrams cholesterol, Fat 15 grams fat, Fiber 3 grams fiber, Protein 20 grams protein, SaturatedFat 6 grams saturated fat, ServingSize 1, Sodium 3591 milligrams sodium, Sugar 4 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 7 grams unsaturated fat
POLISH BREADED PORK CUTLETS (KOTLETY SCHABOWY)
Steps:
- Gather the ingredients.
- Pound pork between 2 pieces of plastic wrap to 1/4-inch thickness. Season both sides with salt and pepper.
- Dredge cutlets in flour, then the egg-water mixture, then breadcrumbs or panko breadcrumbs. Allow cutlets to dry for 10 minutes before frying.
- Heat shortening or oil to a depth of 1 inch in a large skillet over medium-high heat. Fry 1 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.
- Serve warm with applesauce, boiled potatoes, and a green vegetable such as Brussels sprouts , if desired.
Nutrition Facts : Calories 925 kcal, Carbohydrate 87 g, Cholesterol 159 mg, Fiber 4 g, Protein 52 g, SaturatedFat 15 g, Sodium 823 mg, Sugar 4 g, Fat 40 g, ServingSize 4 pork cutlets (4 servings), UnsaturatedFat 0 g
PORK CHOPS (KOTLET SCHABOWY)
I was brought up in a Polish Home and breaded our chops with flour. You can use breadcrumbs in the second coating if prefered. Lovely topped with with sauteed mushrooms and onions! The rib chops are located next to the blade chops at the rib end of the loin. They contain some fat but are tender, juicy and very flavorful.
Provided by Rita1652
Categories Pork
Time 20m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Pound out the pork chops until fairly thin. Season with salt, pepper, garlic powder and marjoram. Set aside. On separate plates, pour flour & egg . Dip each chop into the flour, coating on both sides, and then dip into the beaten egg. then back into flour, ensuring even coating.
- Heat oil and butter in a large frying pan. When very hot, add the pork and cook over high heat for 3-5 minutes on each side.
- Being sure not to over crowd the pan.
- Lower heat and cook for another few minutes until golden.
Nutrition Facts : Calories 353.2, Fat 21.9, SaturatedFat 7.6, Cholesterol 135.6, Sodium 105.5, Carbohydrate 11.7, Fiber 0.4, Sugar 0.2, Protein 25.7
AUNT JENNY'S DEEP-FRIED SEASONED PORK CHOPS
These chops are tender and juicy on the inside and crispy golden brown on the outside and so flavorful!! Serve with fried potato wedges for a delicious "finger-food" dinner or with mashed red-skinned potatoes, sweet corn and green beans for a bigger meal! We also sprinkle Frank's Redhot on these chops when gobbling them up!! Finger-lickin' good! :D
Provided by Aunt Jennys Cookin
Categories Pork
Time 35m
Yield 6-8 serving(s)
Number Of Ingredients 14
Steps:
- 1. Preheat deep fryer to 375 degrees.
- 2. Whisk together egg and milk.
- 3. In large bowl combine flour, salt, Lawry's, Garlic powder, pepper, Italian Herb Seasoning, meat tenderizer, Accent, Hungarian paprika and ground Cayenne pepper. Stir until mixed well.
- 4. Pound out pork chops with meat tenderizing hammer on both sides and cut in half along the width so that you have 20 halves.
- 5. Place half of the halves in the egg/milk mixture and let sit for 2 - 5 minutes.
- 6. Coat each piece well with flour mixture until completely covered and gently shake off excess.
- 7. Deep-fry chops, 5-8 pieces at a time (depending on the size of your fryer) for 4 - 5 minutes, until golden brown and crispy. Allow chops that are waiting to be fried to soak in the milk/egg mixture until ready to coat with flour.
- 8. Drain well. Repeat process for remaining chops until all are fried and serve!
- Note: Frank's Redhot sauce is an awesome flavor if sprinkled on top before eating!
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