Rating: 5 stars
9 Ratings
  • 5 star values: 7
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Breaded pork chops with mashed potatoes and salad (preferably a sauerkraut salad) is served regularly for Sunday dinner in Poland. Pound the meat as thinly as you can for best results.

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Recipe Summary

prep:
10 mins
cook:
10 mins
total:
20 mins
Servings:
2
Yield:
2 pork chops
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Ingredients

2
Original recipe yields 2 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Place pork chops between 2 sheets of heavy plastic on a solid, level surface. Firmly pound with the smooth side of a meat mallet, turning occasionally, until very thin. Season with salt and pepper.

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  • Pour flour onto a large plate. Whisk egg in a wide, shallow bowl. Place breadcrumbs in a separate shallow bowl.

  • Dredge chops with flour. Dip in whisked egg. Coat with bread crumbs on both sides. Shake off excess coating.

  • Heat oil in a large skillet over medium-high heat. Add breaded chops; cook until golden brown, about 5 minutes per side.

Cook's Note:

Fry pork chops in lard if preferred.

Nutrition Facts

332 calories; protein 18.1g; carbohydrates 15.2g; fat 21.8g; cholesterol 123.8mg; sodium 257.4mg. Full Nutrition
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